EFFECT OF FORMALDEHYDE ON THE HEAT-STABILITY OF CONCENTRATED MILK AND THE FORMATION OF SOLUBLE CASEIN

被引：8

作者：

AOKI, T

KAKO, Y

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1984年 / 48卷 / 04期

关键词：

D O I：

10.1080/00021369.1984.10866256

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1017 / 1021

页数：5

共 15 条

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[2] Aoki T., 1974, Milchwissenschaft, V29, P589
[3] RELATION BETWEEN MICELLE SIZE AND FORMATION OF SOLUBLE CASEIN ON HEATING CONCENTRATED MILK
AOKI, T
KAKO, Y
[J]. JOURNAL OF DAIRY RESEARCH, 1983, 50 (02) : 207 - 213
[4] Aoki T., 1975, Milchwissenschaft, V30, P30
[5] AOKI T, UNPUB J DAIRY RES
[6] Carpenter K. J., 1973, Nutrition Abstracts and Reviews, V43, P423
[7] FOX P F, 1981, Irish Journal of Food Science and Technology, V5, P1
[8] HEAT-INDUCED CHANGES IN MILK PRECEDING COAGULATION
FOX, PF
[J]. JOURNAL OF DAIRY SCIENCE, 1981, 64 (11) : 2127 - 2137
[9] REVIEWS OF PROGRESS OF DAIRY SCIENCE - HEAT-STABILITY OF MILK
FOX, PF
MORRISSEY, PA
[J]. JOURNAL OF DAIRY RESEARCH, 1977, 44 (03) : 627 - 646
[10] GORDON WG, 1974, FUNDAMENTALS DAIRY C, P101