AN INVESTIGATION OF THE EFFECT OF ULTRA-HIGH-TEMPERATURE TREATMENT ON THE FREEZING-POINT AND COMPOSITION OF MILK-Reference-Cited by-同舟云学术

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AN INVESTIGATION OF THE EFFECT OF ULTRA-HIGH-TEMPERATURE TREATMENT ON THE FREEZING-POINT AND COMPOSITION OF MILK

Published:1958-04 Issue:2 Volume:11 Page:93-95
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Tech

Author:

ASCHAFFENBURG R.,BURTON H.,ROWLAND S. J.,THIEL C. C.

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1958.tb02562.x/fullpdf

Reference4 articles.

1. A collaborative study of the freezing-point depression (Hortvet) of sucrose solutions

2. British Standards Institution (1951 ) B.S. 1741.

3. British Standards Institution (1955 ) B.S. 696.

4. A new apparatus for the rapid and economical determination of the freezing-point of milk

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. Foods and Food Products: Significance and Applications of Colligative Properties;Food Process Engineering and Technology;2023

2. Properties of UHT-Processed Milk;Ultra-High-Temperature Processing of Milk and Milk Products;1994

3. The effect of heat treatment on the nutritive value of milk for the young calf;British Journal of Nutrition;1960-09

4. The Freezing Point of Milk. A Review;Journal of Dairy Science;1959-11

5. STERILE MILK;International Journal of Dairy Technology;1958-10

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