THE EFFECT OF HIGH-TEMPERATURE PROCESSED MILK WITH AND WITHOUT HYDROGEN-PEROXIDE ON PROTEIN REDUCING SUBSTANCE (PRS) VALUES

被引：0

作者：

CARDWELL, JT ^{[1
]}

HOCHAREARN, P ^{[1
]}

机构：

[1] MISSISSIPPI STATE UNIV,STATE COLL,MS 39762

来源：

JOURNAL OF DAIRY SCIENCE | 1980年 / 63卷

关键词：

D O I：

暂无

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

页码：170 / 170

页数：1

共 11 条

[1] EFFECT OF HYDROGEN-PEROXIDE ON BUFFALO MILK PROTEIN-FRACTIONS
SRINIVASAN, A
GOPALAN, S
CURRENT SCIENCE, 1975, 44 (12): : 423 - 424
[2] HIGH-TEMPERATURE OXIDATION OF NATURAL METHANE THROUGH HYDROGEN-PEROXIDE
NAGIEV, TM
GASANOVA, LM
RAMAZANOVA, ZY
ZHURNAL FIZICHESKOI KHIMII, 1994, 68 (01): : 23 - 28
[3] THERMAL-DECOMPOSITION CONSTANT OF HYDROGEN-PEROXIDE IN HIGH-TEMPERATURE WATER
UCHIDA, S
IBE, E
NAKAYAMA, N
RADIOCHEMICAL AND RADIOANALYTICAL LETTERS, 1982, 54 (02): : 119 - 124
[4] THE EFFECT OF HYDROGEN-PEROXIDE ON THE STRESS-CORROSION CRACKING OF 304 STAINLESS-STEEL IN HIGH-TEMPERATURE WATER
ANZAI, H
NAKATA, K
KUNIYA, J
HATTORI, S
CORROSION SCIENCE, 1994, 36 (07) : 1201 - 1211
[5] RAPID WET-ASHING OF BIOLOGICAL-MATERIAL WITH HYDROGEN-PEROXIDE UNDER HIGH-TEMPERATURE AND PRESSURE ALMOST WITHOUT LOSS
DENBSKY, G
FRESENIUS ZEITSCHRIFT FUR ANALYTISCHE CHEMIE, 1973, 267 (05): : 350 - 355
[6] EFFECT OF ANTI-OXIDANT AND STORAGE CONDITIONS ON FLAVOR OF ALTA ULTRA HIGH-TEMPERATURE PROCESSED MILK
ZADOW, JG
HARDHAM, JF
BARTLETT, N
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1978, 33 (01) : 11 - 13
[7] Effect of Cavitation and High-Temperature Nanofiltration of Ultrafiltered Skim Milk on the Functionality of Milk Protein Concentrate Powder
Mishra, Achyut
Sunkesula, Venkateswarlu
Hammam, Ahmed R. A.
Metzger, Lloyd E.
DAIRY, 2024, 5 (04) : 610 - 624
[8] INVESTIGATION OF DECOMPOSITION KINETICS OF FRACTIONS OF TITANIUM CARBIDE POWDER, PREPARED BY SELF-PROPAGATING HIGH-TEMPERATURE SYNTHESIS, IN A SOLUTION OF SULFURIC-ACID AND HYDROGEN-PEROXIDE
KURILENKO, SL
CHAUSSKAYA, ID
KOMRATOV, GN
INORGANIC MATERIALS, 1992, 28 (04) : 700 - 703
[9] RAPID WET-ASKING OF BIOGENOUS FATS, OILS, WAXES AND FOOD-STUFFS OF HIGH LIPID-CONTENT USING HYDROGEN-PEROXIDE UNDER HIGH-TEMPERATURE AND PRESSURE
DENBSKY, G
FRESENIUS ZEITSCHRIFT FUR ANALYTISCHE CHEMIE, 1975, 277 (05): : 375 - 375
[10] Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet-curd cheese: A review
Guinee, Timothy P.
INTERNATIONAL DAIRY JOURNAL, 2021, 121

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