NUTRITIONAL COMPOSITION OF SWEET-TYPE AND ACID-TYPE DRY WHEYS .1. MAJOR FACTORS INCLUDING AMINO-ACIDS

被引：13

作者：

GLASS, L ^{[1
]}

HEDRICK, TI ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(77)83852-6

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：185 / 189

页数：5

共 24 条

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[3] RESPONSE OF WEANLING RAT TO ALPHA- OR BETA-LACTOSE WITH OR WITHOUT AN EXCESS OF DIETARY PHOSPHORUS
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JENSEN, AH
HARMON, BG
[J]. JOURNAL OF DAIRY SCIENCE, 1967, 50 (08) : 1314 - &
[4] BILLS DD, 1974, DAIRY ICE CREAM FIEL, V157, P148
[5] BLAKELY L. E., 1964, Quarterly Bulletin. Michigan State University Agricultural Experiment Station, V47, P142
[6] COMPOSITION OF COMMERCIAL WHEYS
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (05) : 1057 - +
[7] COMPARISON OF TOLUENE DISTILLATION AND KARL FISCHER METHODS FOR DETERMINING MOISTURE IN DRY WHOLE MILK
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[J]. JOURNAL OF DAIRY SCIENCE, 1968, 51 (01) : 40 - +
[8] DEMOOR H, 1970, 18 INT DAIR C E, V1, P436
[9] GUY EJ, 1966, J DAIRY SCI, V49, P694, DOI 10.3168/jds.S0022-0302(66)87935-3
[10] NUTRITIONAL BEVERAGES FROM ACID WHEY POWDER
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