Influence of Added Rennin upon Curd-Forming Properties and Peptic Digestion of Milk-Reference-Cited by-同舟云学术

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Influence of Added Rennin upon Curd-Forming Properties and Peptic Digestion of Milk

Published:1945-02 Issue:2 Volume:28 Page:129-137
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Spur Bernhard,Wolman Irving J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference20 articles.

1. Report of the Council on Foods: The Nutritional Significance of the Curd Tension of Milk;Amer. Med. Assoc. Jour.,1937

2. The Coagulation of Cow's Milk in the Human Stomach;Brennemann;Arch. Ped.,1917

3. The Relationship between Curd Tension and Curd Size;Chambers;Jour. Dairy Sci., Abs,1938

4. Nutrition in Health and Disease;Cooper,1941

5. Digestion of Milk and Modified Milk in vivo;Fetter;Amer. Jour. Dis. Children,1935

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Peptic-Tryptic Digestion of Rennet-Custards in Vitro;Journal of Dairy Science;1947-01

2. GASTRIC PHASE OF MILK DIGESTION IN CHILDHOOD;American Journal of Diseases of Children;1946-04-01

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