LACTOSE CRYSTALLIZATION IN DRY PRODUCTS OF MILK .2. THE EFFECTS OF MOISTURE AND ALCOHOL

被引：7

作者：

CHOI, RP

TATTER, CW

OMALLEY, CM

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(51)91792-4

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：850 / 854

页数：5

共 6 条

[1] LACTOSE CRYSTALLIZATION IN DRY PRODUCTS OF MILK .1. A METHOD FOR ESTIMATING THE DEGREE OF CRYSTALLIZATION
CHOI, RP
TATTER, CW
OMALLEY, CM
[J]. JOURNAL OF DAIRY SCIENCE, 1951, 34 (09) : 845 - 849
[2] HAUSER EA, 1923, P WORLDS DAIRY C, V2, P1154
[3] HAUSER EA, 1924, LAIT, V4, P388
[4] LAMPITT L. H., 1931, Journal of the Society of Chemical Industry, V50, p45T
[5] Troy H. C., 1930, J DAIRY SCI, V13, P140, DOI [10.3168/jds.S0022-0302(30)93513-8, DOI 10.3168/JDS.S0022-0302(30)93513-8]
[6] 1947, GRADING DRY WHOLE MI