Frozen Homogenized Milk. VIII. Effect of the Addition of Sucrose and Ascorbic Acid on the Keeping Quality of Frozen Homogenized Milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference8 articles.
1. Frozen Homogenized Milk. I. Effects of Freezing and Storage Temperatures on the Physical Characteristics of Homogenized Milk;Babcock;J. Dairy Sci.,1946
2. Frozen Homogenized Milk. II. Effect of Freezing and Storage Temperatures on the Chemical and Bacteriological Properties of Homogenized Milk;Babcock;J. Dairy Sci.,1947
3. Frozen Homogenized Milk. III. Stability of Milk Solids Distribution in Frozen Homogenized Milk;Babcock;J. Dairy Sci.,1947
4. Frozen Homogenized Milk. IV. Keeping Quality of Frozen Homogenized Milk after Thawing;Babcock;J. Dairy Sci.,1948
5. Frozen Homogenized Milk. V. Effect of Age before Freezing on the Keeping Quality of Frozen Homogenized Milk;Babcock;J. Dairy Sci.,1948
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1. Reviews of the progress of Dairy Science: Frozen concentrated milk;Journal of Dairy Research;1984-11
2. Stability of Proteins in Ultrafiltered, Low-Lactose Milk Concentrate During Frozen Storage;Journal of Food Science;1981-09
3. Protein Stability of Frozen Milk as Influenced by Storage Temperature and Ultrafiltration;Journal of Food Science;1981-07
4. Change of Salt Distribution in Milk during Frozen Storage and Its Partial Reversion after Thawing;Agricultural and Biological Chemistry;1969-09
5. Physical and Flavor Stability of Frozen Milk Dialyzed Against Simulated Ultrafiltrates;Journal of Dairy Science;1965-01
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