QUANTITATIVE-DETERMINATION OF TOTAL PROTEIN, CASEIN, AND WHEY-PROTEIN OF PROCESSED DAIRY-PRODUCTS

被引：15

作者：

DOUGLAS, FW

TOBIAS, J

GROVES, ML

FARRELL, HM

EDMONDSON, LF

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1982年 / 65卷 / 03期

关键词：

D O I：

10.3168/jds.S0022-0302(82)82197-8

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：339 / 345

页数：7

共 15 条

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EDMONDSON, LF .

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[3] HEAT INTERACTION BETWEEN ALPHA-LACTALBUMIN, BETA-LACTOGLOBULIN AND CASEIN IN BOVINE MILK [J].

ELFAGM, AA ;

WHEELOCK, JV .

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[4]

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[5]

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[6] IMPROVED METHODOLOGY FOR QUANTITATIVE-DETERMINATION OF SERUM AND MILK-PROTEINS BY SINGLE RADIAL IMMUNODIFFUSION [J].

GUIDRY, AJ ;

PEARSON, RE .

JOURNAL OF DAIRY SCIENCE, 1979, 62 (08) :1252-1257

[7] PARTIAL REPLACEMENT OF NONFAT MILK SOLIDS AND CANE SUGAR IN ICE-CREAM WITH LACTOSE HYDROLYZED SWEET WHEY SOLIDS [J].

GUY, EJ .

JOURNAL OF FOOD SCIENCE, 1980, 45 (01) :129-133

[8] RELATION OF MILK SERUM PROTEINS AND MILK SALTS TO EFFECTS OF HEAT TREATMENT ON RENNET CLOTTING [J].

KANNAN, A ;

JENNESS, R .

JOURNAL OF DAIRY SCIENCE, 1961, 44 (05) :808-&

[9] DETERMINING PROTEIN-CONTENT OF ICE-CREAM AND FROZEN DESSERTS [J].

KROGER, M ;

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[10]

MACKINLAY AG, 1971, MILK PROTEINS CHEM M, V2, P200

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