A STUDY OF CONCENTRATION AND FREEZING AS A MEANS OF PRESERVING FLUID WHOLE MILK-Reference-Cited by-同舟云学术

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A STUDY OF CONCENTRATION AND FREEZING AS A MEANS OF PRESERVING FLUID WHOLE MILK

Published:1940-07 Issue:4 Volume:5 Page:369-378
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CORLEY R. T.,DOAN F. J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1940.tb17198.x/fullpdf

Reference8 articles.

1. Effects of the Cold Storage Temperature, Heat Treatment, and Homogenization Pressure on the Properties of Frozen Condensed Milk

2. H. F. Openlander, and J. H. Erb, 1938 . The use of frozen condensed milk in ice cream . Proc. 38th Ann. Conv. Internat, Assoc. Ice Cream Mfrs.2 , 35 -45 .

Cited by 7 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. Isolation of Casein by Ultrafiltration and Cryodestabilization;Journal of Food Science;1983-11

2. Fundamentals of Low-Temperature Food Preservation;Advances in Food Research Volume 13;1964

3. Physical-Chemical Stability of Frozen Whole and Concentrated Milks;Journal of Dairy Science;1962-08

4. THE EFFECT OF COLD ON MICRO-ORGANISMS IN RELATION TO DAIRYING;Proceedings of the Society for Applied Bacteriology;1951-10

5. Some Additional Influences Affecting the Stability of Concentrated Milk in Frozen Storage;Journal of Dairy Science;1951-05

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