Sulfhydryl and Disulfide Groups in Skim Milk as Affected by Direct Ultra-High-Temperature Heating and Subsequent Storage
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference29 articles.
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4. The effect of phosphates in lowering the amount of deposit formation during heat treatment of milk;Burdett;J. Dairy Res.,1974
5. The sulfhydryl groups in milk, measured by an amperometric titration;Burton;Proc. XVth Int. Dairy Congr.,1959
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