Composition of Ultrafiltrates from Milk Heated at 80 to 230° F. in Relation to Heat Stability
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference19 articles.
1. Electrometric pH Determinations;Bates,1954
2. Studies on the Colloidal Proteins of Skimmilk. II. The Effect of Heat and Disodium Phosphate on the Composition of the Casein Complex;Edmondson;J. Dairy Sci.,1956
3. The Basic Calcium Phosphates and Related Systems. Some Theoretical and Practical Aspects;Eisenberger;Chem. Revs.,1940
4. The Heat Stability of Milk;Evenhuis;I. Neth. Milk Dairy J.,1957
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