Heat-induced coagulation of whole milk by high levels of calcium chloride-Reference-Cited by-同舟云学术

Heat-induced coagulation of whole milk by high levels of calcium chloride

Published:2012-02-07 Issue:2 Volume:65 Page:183-190
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:

Author:

RAMASUBRAMANIAN LAKSHMI,D’ARCY BRUCE,DEETH HILTON C

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2012.00823.x/fullpdf

Reference25 articles.

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3. Reaction kinetics of the denaturation of whey proteins in milk;Dannenberg;Journal of Food Science,1988

4. Heat stability of milk: significance of heat-induced acid formation in coagulation;Fox;Irish Journal of Food Science and Technology,1981

5. The minerals of milk;Gaucheron;Reproduction Nutrition and Development,2005

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