INFLUENCE OF CALCIUM CONCENTRATION IN MILK UPON COOKED FLAVOR DEVELOPMENT

被引：2

作者：

DEMOTT, BJ

GIBBS, AW

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1965年 / 48卷 / 02期

关键词：

D O I：

10.3168/jds.S0022-0302(65)88204-2

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：246 / &

共 9 条

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[8] KAPPA-CASEIN - BETA-LACTOGLOBULIN INTERACTION IN SOLUTION WHEN HEATED [J].

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