Measurement and data interpretation of the freezing point depression of milks
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference19 articles.
1. Properties of aseptically packed ultra-high-temperature milk: III. Formation of polymerized protein during storage at various temperatures;Andrews;J. Dairy Res.,1975
2. Freezing point of milk-thermistor cryoscope method, IDF-ISO-AOAC;AOAC,1990
3. British standard method for determination of the freezing-point depression of milk;BSI,1988
4. Effective molecular weight of aqueous solutions and liquid foods calculated from the freezing point depression;Chen;J. Food Sci.,1986
5. Effective molecular weight of aqueous solutions and liquid foods calculated from the freezing point depression;Chen;J. Food Sci.,1986
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