PRODUCTION AND PROPERTIES OF DEPROTEINIZED WHEY POWDERS

被引：23

作者：

HARGROVE, RE ^{[1
]}

MCDONOUGH, FE ^{[1
]}

LACROIX, DE ^{[1
]}

ALFORD, JA ^{[1
]}

机构：

[1] USDA,ARS,NUTR INST,DAIRY FOODS NUTR LAB,BELTSVILLE,MD 20705

来源：

JOURNAL OF DAIRY SCIENCE | 1976年 / 59卷 / 01期

关键词：

D O I：

10.3168/jds.S0022-0302(76)84150-1

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：25 / 33

页数：9

共 17 条

[1]

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[4] USE OF ULTRAFILTRATION/REVERSE OSMOSIS SYSTEMS FOR CONCENTRATION AND FRACTIONATION OF WHEY [J].

FENTONMA.RI ;

HILL, CG ;

AMUNDSON, CH .

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[5]

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[6]

HANRAHAN F. P., 1961, Food Engineering, V33, P37

[7]

HARGROVE RE, 1974, FOOD ENG, V46, P77

[8]

HARTMAN AM, 1974, FUNDAMENTALS DAIRY C, pCH7

[9]

MARSHALL P G, 1968, Food Technology, V22, P969

[10] PROTEIN CONCENTRATE FROM CHEESE WHEY BY ULTRAFILTRATION [J].

MCDONOUG.FE ;

MATTINGL.WA ;

VESTAL, JH .

JOURNAL OF DAIRY SCIENCE, 1971, 54 (10) :1406-&

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