Bound Water and its Relation to Some Dairy Products
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference17 articles.
1. Bound water and its relation to some dairy products. I. The water bound by the constituents of milk and some other products used in the dairy industry;Pyenson;Jour, of Dairy Sci.,1938
2. Methods of determining bound water in plant tissue;Sayre;Jour. Agr. Res.,1932
3. Amounts of bound and free water in an organic colloid at different degrees of hydration;Chryslek;Plant Physiol.,1934
4. Physico-chemical studies on the nature of drought resistance in crop plants;Newton;Can. Jour. Res.,1930
5. The effeet of heat on milk phospholipids;Perlman;Jour. of Dairy Sci.,1935
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1. The Composition of Milk and the Nutritive Value of its Components;Milk: the Mammary Gland and its Secretion;1961
2. Phospholipids in Dairy Products. I. Determination Choline in Mik Fat;Journal of Dairy Science;1942-08
3. 274. Preliminary experiments on the vapour pressure of dairy products;Journal of Dairy Research;1941-01
4. A Study of Fresh and Frozen Plain, Superheated, and Sweetened Condensed Skimmilk for Ice Cream;Journal of Dairy Science;1940-12
5. A Study of the Characteristics of a Milk Supply as Related to the Manufacture of Plain Condensed Skimmilk for Ice Cream Making;Journal of Dairy Science;1940-09
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