CHANGES OF CASEIN COMPLEX DURING STORAGE OF STERILIZED SKIM MILK

被引：6

作者：

AOKI, T ^{[1
]}

IMAMURA, T ^{[1
]}

机构：

[1] HIROSHIMA UNIV,FAC FISHERIES & ANIM HUSB,DEPT FOOD CHEM & TECHNOL,FUKUYAMA 720,HIROSHIMA,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1974年 / 38卷 / 10期

关键词：

D O I：

10.1080/00021369.1974.10861439

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1929 / 1934

页数：6

共 50 条

[1] CHANGES OF CASEIN COMPLEX IN STERILIZED CONCENTRATED SKIM MILK DURING STORAGE
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IMAMURA, T
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1974, 38 (02): : 309 - 314
[2] INCREASE OF SOLUBLE CASEIN DURING STORAGE OF STERILIZED CONCENTRATED SKIM MILK
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[3] EFFECTS OF STORAGE-TEMPERATURE AND HEAT-TREATMENT FOR STERILIZATION ON CHANGES OF CASEIN COMPLEX DURING STORAGE OF STERILIZED CONCENTRATED SKIM MILK
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[4] Microstructural changes in casein supramolecules during acidification of skim milk
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[6] A QUANTITATIVE STUDY OF CHANGES IN DRIED SKIM-MILK AND LACTOSE-CASEIN IN DRY STATE DURING STORAGE
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[7] CHEMICAL CHANGES IN DRIED SKIM-MILK DURING STORAGE
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[8] CASEIN MICELLE STABILITY DURING SKIM MILK STORAGE IN THE PRESENCE OF HYDROGEN-PEROXIDE
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[9] STUDIES ON DESTABILIZATION OF CASEINATE COMPLEX DURING FROZEN STORAGE OF MILK .I. DESTIBILIZATION OF CASEINATE COMPLEX AND SOME ASSOCIATED CHANGES DURING FROZEN STORAGE OF SKIM MILK
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[10] CHANGES IN VOLATILE FLAVOR COMPONENTS OF STERILIZED CONCENTRATED MILK DURING STORAGE
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