DETERMINATION OF FUROSINE IN HEATED MILK AS A MEASURE OF HEAT INTENSITY DURING PROCESSING

被引：74

作者：

ERBERSDOBLER, HF ^{[1
]}

DEHN, B ^{[1
]}

NANGPAL, A ^{[1
]}

REUTER, H ^{[1
]}

机构：

[1] BUNDESANSTALT MILCHFORSCH,INST VERFAHRENSTECH,D-2300 KIEL 1,FED REP GER

来源：

关键词：

D O I：

10.1017/S0022029900025255

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：147 / 151

页数：5

共 11 条

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ERBERSDOBLER, HF
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[3] ERBERSDOBLER H., 1966, Milchwissenschaft, V21, P564
[4] ERBERSDOBLER HF, 1984, ROYAL SOC CHEM SPECI, V49, P328
[5] FINOT PA, 1981, PROG FOOD NUTR SCI, V5, P345
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[8] CHEMICAL CHANGES IN ULTRA-HEAT-TREATED MILK DURING STORAGE .2. LACTULOSELYSINE AND FRUCTOSELYSINE FORMATION BY MAILLARD REACTION
MOLLER, AB
ANDREWS, AT
CHEESEMAN, GC
[J]. JOURNAL OF DAIRY RESEARCH, 1977, 44 (02) : 267 - 275
[9] MOLLER AB, 1981, PROG FOOD NUTR SCI, V5, P357
[10] CHEMICAL CHANGES IN ULTRA-HEAT-TREATED MILK DURING STORAGE .3. METHODS FOR ESTIMATION OF LYSINE AND SUGAR-LYSINE DERIVATIVES FORMED BY MAILLARD REACTION
MOLLER, AB
ANDREWS, AT
CHEESEMAN, GC
[J]. JOURNAL OF DAIRY RESEARCH, 1977, 44 (02) : 277 - 281