EFFECTS OF ULTRAHIGH TEMPERATURE PROCESSING ON SIZE AND APPEARANCE OF CASEIN MICELLES IN BOVINE-MILK

被引：16

作者：

FREEMAN, NW ^{[1
]}

MANGINO, ME ^{[1
]}

机构：

[1] OHIO STATE UNIV,OHIO AGR RES & DEV CTR,DEPT FOOD SCI & NUTR,COLUMBUS,OH 43210

来源：

JOURNAL OF DAIRY SCIENCE | 1981年 / 64卷 / 09期

关键词：

D O I：

10.3168/jds.S0022-0302(81)82765-8

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：1772 / 1780

页数：9

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[5] NATURAL VARIATIONS IN AVERAGE SIZE OF BOVINE CASEIN MICELLES .1. MILKS FROM INDIVIDUAL AYRSHIRE COWS [J].

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[6]

HOSTETTLER H., 1965, Milchwissenschaft, V20, P189

[7]

JOHNSON RR, 1973, ELEMENTARY STATISTIC

[8]

MANGINO ME, IN PRESS

[9]

SAITO Z, 1973, NETH MILK DAIRY J, V27, P143

[10]

SCHMIDT DG, 1973, NETH MILK DAIRY J, V27, P128

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