Author:
Zweig Gunter,Block Richard J.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference15 articles.
1. Chemical Factors Affecting the Baking Quality of Nonfat Milk Solids;Ashworth;Cereal Chem.,1951
2. Amperometric Titration of Sulfhydryl Groups in Amino Acids and Proteins;Benesch;Arch. Biochem.,1948
3. Block, R. J. et al. Unpublished Experiments.
4. Use of Thiamindisulfide for the Estimation of Reducing Substances in Processed Milk;Harland;J. Dairy Sci,1945
5. The Origin of Sulfhydryl Groups in Milk Proteins and Their Contribution to “Cooked Flavor.”;Hutton;J. Dairy Sci.,1952
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