Effect of milk solids concentration on the pH, soluble calcium and soluble phosphate levels of milk during heating
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Reference17 articles.
1. Comparison between digestion procedures for the multielemental analysis of milk by inductively coupled plasma mass spectrometry
2. The estimation of phosphorus
3. Cleavage of the linkage between colloidal calcium phosphate and casein on heating milk at high temperature
4. Effect of temperature on the pH of skim milk
5. Inorganic constituents of milk III. The colloidal calcium phosphate of cow's milk
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