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COMPARISON OF RENNET CURD TENSION WITH UNDENATURED WHEY PROTEIN AS A MEASURE OF HEAT TREATMENT

被引：5
作者：
ASHWORTH, US
NEBE, J
机构：
来源：
JOURNAL OF DAIRY SCIENCE | 1970年 / 53卷 / 04期
关键词：
D O I：
10.3168/jds.S0022-0302(70)86221-X
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
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页码：415 / &
相关论文
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[2]  
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[3]   NATURAL VARIATION OF MILK SERUM PROTEINS AS A LIMITATION OF THEIR USE IN EVALUATING THE HEAT TREATMENT OF MILK [J].
HARLAND, HA ;
COULTER, ST ;
JENNESS, R .
JOURNAL OF DAIRY SCIENCE, 1955, 38 (08) :858-869
[4]   A QUANTITATIVE EVALUATION OF CHANGES OCCURRING DURING HEAT TREATMENT OF SKIMMILK AT TEMPERATURES RANGING FROM 170-DEGREES TO 300-DEGREES-F [J].
HARLAND, HA ;
COULTER, ST ;
TOWNLEY, VH ;
JENNESS, R .
JOURNAL OF DAIRY SCIENCE, 1955, 38 (11) :1199-1207
[5]  
NEBE JL, 1959, THESIS STATE COLLEGE
[6]  
1955, IP5132M CURD TENS ME
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