EFFECT OF FLUCTUATING TEMPERATURE TREATMENT ON MILK COAGULATION AND INACTIVATION OF SOYBEAN TRYPSIN-INHIBITOR

被引：8

作者：

WU, ACM ^{[1
]}

EITENMILLER, RR ^{[1
]}

POWERS, JJ ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb01045.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1171 / 1173

页数：3

共 22 条

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[5]

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[7]

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[8] TEMPERATURE CYCLING EFFECTS ON BACTERIAL GROWTH .1. PSEUDOMONAS FLUORESCENS [J].

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[9]

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[10] FUNCTIONAL PROPERTIES OF OILSEED PROTEINS [J].

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