High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein in milk. Part 1. High pressure dissolution of colloidal calcium phosphate in heated milk systems-Reference-Cited by-同舟云学术

High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein in milk. Part 1. High pressure dissolution of colloidal calcium phosphate in heated milk systems

Published:1997 Issue:3 Volume:41 Page:133-138
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Schrader K.,Buchheim W.,Morr C. V.

Publisher

Wiley

Subject

Food Science

Reference30 articles.

1. West Virginia Agricultural Experimental Station Bulletin No. 58 (1989) 15–35.

2. and , in: High Pressure and Biotechnology, pp. 239–242. Ed. by , and , Colloque INSERM/John Libbey Eurotext, London 1992.

3. Effect of Oxalate and Urea upon Ultracentrifugation Properties of Raw and Heated Skimmilk Casein Micelles

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