THE RELATION OF THE HYDROGEN ION CONCENTRATION TO THE TITRATABLE ACIDITY OF MILK
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biochemistry
Reference8 articles.
1. CONDITIONS CAUSING VARIATION IN THE REACTION OF FRESHLY-DRAWN MILK
2. CARBONIC ACID AND CARBONATES IN COW'S MILK
3. REACTION OF MILK IN RELATION TO THE PRESENCE OF BLOOD CELLS AND OF SPECIFIC BACTERIAL INFECTIONS OF THE UDDER
4. A Note on the Acidity of Fresh Milk
5. The Relation of Natural Acidity in Milk to Composition and Physical Properties
Cited by 5 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. 712. The relation between the chemical composition of milk and the stability of the caseinate complex: I. General introduction, description of samples, methods and chemical composition of samples;Journal of Dairy Research;1958-06
2. pH-Schwankungen der säuernden Milch;Zeitschrift für Untersuchung der Lebensmittel;1935-04
3. Detection of Lactic Acid in Milk and Cream;Journal of Dairy Science;1934-12
4. Relation between Titratable Acidity and Hydrogen Ion Concentration of Ice Cream Mixes;Journal of Dairy Science;1930-11
5. The Heat Stability and Feathering of Sweet Cream, as Affected by Different Homogenization Pressures and Different Temperatures of Forewarming;Journal of Dairy Science;1928-05
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