A Study of the Cavitation Effect in the Homogenization of Dairy Products-Reference-Cited by-同舟云学术

A Study of the Cavitation Effect in the Homogenization of Dairy Products

Published:1950-10 Issue:10 Volume:33 Page:692-702
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Loo C.C.,Slatter W.L.,Powell R.W.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference22 articles.

1. Soft Curd Character Induced in Milk by Intense Sonic Vibration;Chambers;J. Dairy Sci.,1936

2. Sonic Homogenization of Milk and Ice Cream Mix;Chambers;J. Dairy Sci.,1937

3. A Microscopic Technique for Studying Fat Globules in Dairy Products and Other Oil in Water Emulsions. Abst. 34th Ann. Meeting Am;Cole;Dairy Sci.,1939

4. Homogenization of Milk and Cream;Doan;Penn. State Coll. Bull.,1933

5. Problems Related to Homogenized Milk;Doan;J. Milk Technol.,1938

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