EFFECT OF HTST PASTEURIZATION OF MILK, CHEESE WHEY AND CHEESE WHEY UF RETENTATE UPON THE COMPOSITION, PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF WHEY-PROTEIN CONCENTRATES

被引：39

作者：

MORR, CV

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06601.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：312 / 317

页数：6

共 8 条

[1]

MARSHALL KR, 1982, DEV DAIRY CHEM, V1

[2]

MORR CV, 1979, NEW ZEAL J DAIRY SCI, V14, P185

MORR, CV .

MORR, CV ;

GERMAN, B ;

KINSELLA, JE ;

REGENSTEIN, JM ;

VANBUREN, JP ;

KILARA, A ;

LEWIS, BA ;

MANGINO, ME .

[5]

MORR CV, 1984, FOOD TECHNOL-CHICAGO, V38, P39

[6]

PEARCE RJ, 1983, AUST J DAIRY TECHNOL, V38, P114

[7]

STEELE RGD, 1980, PRINCIPLES PROCEDURE

[8]

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