REVIEWS OF PROGRESS OF DAIRY SCIENCE - HEAT-STABILITY OF MILK

被引：107

作者：

FOX, PF ^{[1
]}

MORRISSEY, PA ^{[1
]}

机构：

[1] NATL UNIV IRELAND, UNIV COLL CORK, DEPT FOOD CHEM, CORK, IRELAND

来源：

JOURNAL OF DAIRY RESEARCH | 1977年 / 44卷 / 03期

关键词：

D O I：

10.1017/S0022029900020616

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

收藏

页码：627 / 646

页数：20

相关论文

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[2] ALAIS C, 1966, 17TH P INT DAIR C B, P341
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[J]. JOURNAL OF DAIRY SCIENCE, 1962, 45 (01) : 20 - &
[5] DEPHOSPHORIZATION OF CASEIN BY HEAT TREATMENT .1. IN CASEINATE SOLUTIONS
BELEC, J
JENNESS, R
[J]. JOURNAL OF DAIRY SCIENCE, 1962, 45 (01) : 12 - &
[6] BELEC J, 1960, J DAIRY SCI, V43, P849
[7] Benton AG, 1926, J BIOL CHEM, V68, P0251
[8] Berry G. P., 1976, New Zealand Journal of Dairy Science and Technology, V11, P127
[9] STRUCTURE AND STABILITY OF CASEIN MICELLES
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MEAD, RJ
[J]. JOURNAL OF DAIRY SCIENCE, 1975, 58 (04) : 592 - 601
[10] BUCHHEIM W, 1973, NETH MILK DAIRY J, V27, P163

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