Studies of Heated Milk. V. The Reaction of Lactose with Milk Protein as Shown by Lactose -1-C14
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference11 articles.
1. A Proposed Method for the Determination of Color of Dry Products of Milk;Choi;J. Dairy Sci.,1949
2. The Detection of Lactose and Maltose by Means of Methylamine;Fearon;Analyst,1942
3. Determination f Lactose in Biological Materials;Horowitz;Ind. Eng. Chem., Anal. ed.,1951
4. Studies of Heated Milk. II. Acetol and Related Compounds;Keeney;J. Dairy Sci.,1950
5. A Comparative Study of Three Methods of Determining the Heat Destruction of Lactose in Milk with Special Reference to the Picric Acid Colorimetric Procedure;Larsen;J. Dairy Sci.,1951
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