EFFECT OF ULTRA-HIGH-TEMPERATURE STEAM INJECTION PROCESSING ON SULFUR-CONTAINING AMINO-ACIDS IN MILK

被引：12

作者：

ABOSHAMA, K ^{[1
]}

HANSEN, AP ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607

来源：

JOURNAL OF DAIRY SCIENCE | 1977年 / 60卷 / 09期

关键词：

D O I：

10.3168/jds.S0022-0302(77)84039-3

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：1374 / 1378

页数：5

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[10] SULFHYDRYL AND DISULFIDE GROUPS IN SKIM MILK AS AFFECTED BY DIRECT ULTRA-HIGH-TEMPERATURE HEATING AND SUBSEQUENT STORAGE [J].

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