ON THE ENDOTHERMIC REACTION WHICH ACCOMPANIES THE APPEARANCE OF A VISIBLE CURD IN MILKS COAGULATED BY HEAT: A CONTRIBUTION TO THE THEORY OF THE HEAT COAGULATION OF MILK-Reference-Cited by-同舟云学术

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ON THE ENDOTHERMIC REACTION WHICH ACCOMPANIES THE APPEARANCE OF A VISIBLE CURD IN MILKS COAGULATED BY HEAT: A CONTRIBUTION TO THE THEORY OF THE HEAT COAGULATION OF MILK

Published:1923-05 Issue:1 Volume:56 Page:53-73
ISSN:0021-9258
Container-title:Journal of Biological Chemistry
language:en
Short-container-title:Journal of Biological Chemistry

Author:

Leighton Alan,Mudge Courtland S.

Publisher

Elsevier BV

Subject

Cell Biology,Molecular Biology,Biochemistry

Reference14 articles.

1. On the ‘heat coagulation’ of proteins

2. On the ‘heat-coagulation’ of proteins

3. Robertson, Τ. Β., The physical chemistry of the proteins, New York, London, Bombay, Calcutta, and Madras, 1918, 305.

4. Untersuchungen über den Quellungsvorgang

Cited by 10 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. Changes of Calcium Phosphate Partition and Heat Stability During Manufacture of Sterilized Concentrated Milk;Journal of Dairy Science;1984-08

2. Manipulation of the heat stability of homogenized concentrated milk;International Journal of Dairy Technology;1982-10

3. Effect of concentration by ultrafiltration on the heat stability of skim-milk;Journal of Dairy Research;1980-10

4. The use of permitted additives and heat‐treatment to optimize the heat‐stability of skim milk and concentrated skim milk;International Journal of Dairy Technology;1980-07

5. The Effect of Conditions of Storage on the Viscosity of Sweetened Condensed Milk;Journal of Dairy Science;1948-01

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