A QUANTITATIVE EVALUATION OF CHANGES OCCURRING DURING HEAT TREATMENT OF SKIMMILK AT TEMPERATURES RANGING FROM 170-DEGREES TO 300-DEGREES-F

被引：15

作者：

HARLAND, HA

COULTER, ST

TOWNLEY, VH

JENNESS, R

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1955年 / 38卷 / 11期

关键词：

D O I：

10.3168/jds.S0022-0302(55)95097-9

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：1199 / 1207

页数：9

共 18 条

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[4]

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[7] THE USE OF THIAMIN DISULFIDE FOR THE ESTIMATION OF REDUCING SUBSTANCES IN PROCESSED MILK [J].

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[8] THE INTERRELATIONSHIPS OF PROCESSING TREATMENTS AND OXIDATION REDUCTION SYSTEMS AS FACTORS AFFECTING THE KEEPING QUALITY OF DRY WHOLE MILK [J].

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[9] THE EFFECT OF HEATING CREAM IN A SMALL-TUBE HEAT EXCHANGER ON SOME OF ITS PROPERTIES [J].

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[10] EFFECT OF HIGH TEMPERATURE SHORT TIME HEAT TREATMENTS ON SOME PROPERTIES OF MILK .1. INACTIVATION OF THE PHOSPHATASE ENZYME [J].

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