Author:
Senter S.D.,Stone W.K.,Thomas W.C.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference27 articles.
1. Critical reviews in food technology;Brody,1971
2. Influence of different methods of heating on the electrophoretic patterns of whey proteins;Brown;Food Technol.,1961
3. Ultra-high temperature processed milk;Burton;Dairy Sci. Abstr.,1969
4. Production of sulfur compounds in skim milk heated by direct steam injection;Dill;J. Dairy Sci.,1962
5. Denaturation. of the serum proteins in skim milk heated by direct steam injection;Dill;J. Dairy Sci.,1964
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