SYMPOSIUM: THE NUTRITIONAL ASPECTS OF MILK AND MILK PRODUCTS: (fifth Paper).
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1966.tb01808.x/fullpdf
Reference19 articles.
1. FAO Committee on Protein Requirements . (1957 ) FAO Nutr. Stud., No. 16.
2. 685. Factors influencing the destruction by heat of vitamin B12in milk
3. The Effect of Cystine and Methionine, Added Separately or Together, on the Biological Value of the Proteins of Dried Skim Milk
4. 368. Deterioration on storage of dried skim milk
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1. Minerals and Vitamins in Milk and Dairy Products;Milk and Dairy Products as Functional Foods;2014-03-28
2. Nutritional effects of including different levels and sources of protein in milk replacers for calves;Journal of the Science of Food and Agriculture;1972-04
3. RECENT DEVELOPMENTS IN MILK DRYING TECHNIQUES;International Journal of Dairy Technology;1969-10
4. Utilization by the Rat of Nitrogen, Calcium, Phosphorus, and Magnesium in Sterile Concentrated Milk Stabilized with Polyphosphates;Journal of Dairy Science;1968-05
5. Dairy Products;Quality Control in the Food Industry;1968
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