STORAGE STABILITY OF DRIED SWEET CHEESE WHEY

被引：6

作者：

KEHRBERG, NL ^{[1
]}

JOHNSON, JM ^{[1
]}

机构：

[1] VIRGINIA POLYTECH INST & STATE UNIV,DEPT HUMAN NUTR & FOODS,BLACKSBURG,VA 24061

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12548.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：644 / 646

页数：3

共 13 条

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[5] VOLATILE CONSTITUENTS OF WHEY POWDER SUBJECTED TO ACCELERATED BROWNING [J].

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FLANAGAN, VP .

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[6]

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HENRY KM, 1948, J DAIRY RES, V15, P292, DOI 10.1017/S0022029900005148

[8]

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[9] FUNCTIONAL CHARACTERISTICS OF WHEY PROTEIN CONCENTRATES [J].

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JOURNAL OF FOOD SCIENCE, 1973, 38 (02) :324-330

[10] BROWNING AND ASSOCIATED CHANGES IN MILK AND ITS PRODUCTS - A REVIEW [J].

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JOURNAL OF DAIRY SCIENCE, 1955, 38 (05) :457-478

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