THE FREEZING POINT, THE PERCENTAGE OF SOLIDS, AND THE SPECIFIC GRAVITY OF PASTEURIZED MILK AS INDICES OF ADDED WATER
Author:
Affiliation:
1. Department of Dairy Industry, Cornell University, Ithaca, New York
Publisher
International Association for Food Protection
Link
http://meridian.allenpress.com/jfp/article-pdf/18/2/37/2395140/0022-2747-18_2_37.pdf
Cited by 4 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. Milk and Milk Products;Handbook of Indices of Food Quality and Authenticity;1997
2. The Freezing Point of Milk. A Review;Journal of Dairy Science;1959-11
3. Section C. Dairy Chemistry: Part I. General and Physical Chemistry;Journal of Dairy Research;1958-02
4. Some Factors Affecting the Freezing Point of Milk;Journal of Dairy Science;1957-04
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