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NOTE ON THE PRESENCE OF HEAT-LABILE SULPHUR IN MILK POWDER MADE FROM MILK PRE-HEATED AT A HIGH TEMPERATURE (190-DEGREES TO 200-DEGREES-F)

被引：2
作者：
LEA, CH
机构：
来源：
ANALYST | 1946年 / 71卷 / 842期
关键词：
D O I：
10.1039/an9467100227
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
引用
收藏
页码：227 / 228
页数：2
相关论文
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FINDLAY, IN PRESS J DAIRY RES
[3]   THE EFFECT OF TEMPERATURE OF PRE-HEATING, OF CLARIFICATION AND OF BACTERIOLOGICAL QUALITY OF THE RAW MILK ON THE KEEPING PROPERTIES OF WHOLE-MILK POWDER DRIED BY THE KESTNER SPRAY PROCESS [J].
MATTICK, ATR ;
HISCOX, ER ;
CROSSLEY, EL ;
LEA, CH ;
FINDLAY, JD ;
SMITH, JAB ;
THOMPSON, SY ;
KON, SK ;
EGDELL, JW .
JOURNAL OF DAIRY RESEARCH, 1945, 14 (1-2) :116-122
[4]  
Townley R. C., 1943, JOUR DAIRY SCI, V26, P689, DOI 10.3168/jds.S0022-0302(43)92770-5
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