Physical and Chemical Aspects of the Production. Storage and Utility of Dry Milk Products-Reference-Cited by-同舟云学术

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Physical and Chemical Aspects of the Production. Storage and Utility of Dry Milk Products

Published:1951 Issue: Volume: Page:45-118
ISSN:0065-2628
Container-title:Advances in Food Research
language:
Short-container-title:

Author:

Coulter S.T.,Jenness Robert,Geddes W.F.

Publisher

Elsevier

Reference263 articles.

1. Dry whey solids for human consumption;Proposed standard of identity and general and specific requirements,1946

2. The grnding of dry whole milk and sanitary and quality standards;Bull.,1947

3. The grading of nonfat dry milk Solids and sanitary and quality standards;Bull.,1948

Cited by 32 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of pumping and atomisation on the stability of oil/water emulsions;Journal of Food Engineering;2022-08

2. Moderately acidic pH potentiates browning of sweet whey powder;International Dairy Journal;2006-07

3. Colorimetric Analysis of Protein Sulfhydyl Groups in Milk: Applications and Processing Effects;Critical Reviews in Food Science and Nutrition;2005-01

4. INFORMATION AND DOCUMENTATION;Functional Properties of Food Components;1991

5. Kinetics of nonenzymatic browning in dried skim milk;Journal of Food Engineering;1990-01

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