FREE AMINO-ACIDS AND SOLUBLE PEPTIDES OF WHEY POWDERS

被引：14

作者：

MAVROPOULOU, IP ^{[1
]}

KOSIKOWSKI, FV ^{[1
]}

机构：

[1] CORNELL UNIV, DEPT FOOD SCI, ITHACA, NY 14850 USA

来源：

JOURNAL OF DAIRY SCIENCE | 1973年 / 56卷 / 09期

关键词：

D O I：

10.3168/jds.S0022-0302(73)85322-6

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：1135 / 1138

页数：4

共 17 条

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[2] COMPOSITION OF COMMERCIAL WHEYS [J].

CERBULIS, J ;

WOYCHIK, JH ;

WONDOLOWSKI, MV .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (05) :1057-+

[3] THE DEVELOPMENT OF FLAVOR IN AMERICAN CHEDDAR CHEESE MADE FROM PASTEURIZED MILK WITH STREPTOCOCCUS-FAECALIS STARTER [J].

DAHLBERG, AC ;

KOSIKOWSKY, FV .

JOURNAL OF DAIRY SCIENCE, 1948, 31 (04) :275-284

[4]

HIRS CHW, 1956, J BIOL CHEM, V219, P611

[5]

ISMAIL A A, 1972, Milchwissenschaft, V27, P556

[6] NUTRITIONAL BEVERAGES FROM ACID WHEY POWDER [J].

KOSIKOWSKI, FV .

JOURNAL OF DAIRY SCIENCE, 1968, 51 (08) :1299-+

[7] THE LIBERATION OF FREE AMINO ACIDS IN RAW AND PASTEURIZED MILK CHEDDAR CHEESE DURING RIPENING [J].

KOSIKOWSKY, FV .

JOURNAL OF DAIRY SCIENCE, 1951, 34 (03) :235-241

[8] COMPOSITION, SOLUBILITY, AND STABILITY OF WHEY POWDERS [J].

MAVROPOULOU, IP ;

KOSIKOWSKI, FV .

JOURNAL OF DAIRY SCIENCE, 1973, 56 (09) :1128-1134

[9]

MAVROPOULOU IP, 1970, THESIS CORNELL U

[10]

ORR ML, 1968, USDA4 HOM EC RES REP

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