Factors that Affect the Formation of a Crystalline Deposit in Evaporated Milk-Reference-Cited by-同舟云学术

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Factors that Affect the Formation of a Crystalline Deposit in Evaporated Milk

Published:1952-02 Issue:2 Volume:35 Page:106-115
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Deysher E.F.,Webb B.H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference8 articles.

1. The Chemical Composition of the Crystalline Deposit in Evaporated Milk;Deysher;J. Dairy Sci.,1948

2. The Composition of the Solids which Deposit from Evaporated Milk during Storage;Gould;Mich. Agr. Expt. Sta. Quart. Bull.,1947

3. The Ionization of Calcium, Magnesium and Strontium Citrates;Hastings;J. Biol. Chem.,1934

4. Hodgman, C. D. Handbook of Chemistry and Physics, 32nd ed. Chemical Rubber Pub. Co., Cleveland, O. 1950-1951.

5. Condensed Milk and Milk Powder;Hunziker,1949

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