REVIEWS OF THE PROGRESS OF DAIRY SCIENCE - THE BACTERIOLOGICAL, CHEMICAL, BIOCHEMICAL AND PHYSICAL CHANGES THAT OCCUR IN MILK AT TEMPERATURES OF 100-150-DEGREES-C

被引：95

作者：

BURTON, H

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1984年 / 51卷 / 02期

关键词：

D O I：

10.1017/S002202990002361X

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：341 / 363

页数：23

共 108 条

[1] PRESENCE AND SIGNIFICANCE OF LACTULOSE IN MILK PRODUCTS - A REVIEW [J].

ADACHI, S ;

PATTON, S .

JOURNAL OF DAIRY SCIENCE, 1961, 44 (08) :1375-+

[2] FORMATION OF LACTULOSE AND TAGATOSE FROM LACTOSE IN STRONGLY HEATED MILK [J].

ADACHI, S .

NATURE, 1958, 181 (4612) :840-841

[3]

ADACHI S, 1959, 15TH INT DAIR C LOND, V3, P1686

[4]

ADAMS DM, 1979, 1979 P INT C UHT PRO, P89

[5]

ADAMS DM, 1979, Patent No. 4175141

[6]

Adrian J, 1974, World Rev Nutr Diet, V19, P71

[7] BOVINE MILK ACID-PHOSPHATASE .2. BINDING TO CASEIN SUBSTRATES AND HEAT-INACTIVATION STUDIES [J].

ANDREWS, AT .

JOURNAL OF DAIRY RESEARCH, 1974, 41 (02) :229-237

[8] PROPERTIES OF ASEPTICALLY PACKED ULTRA-HEAT-TREATED MILK - ELECTRON-MICROSCOPIC EXAMINATION OF CHANGES OCCURRING DURING STORAGE [J].

ANDREWS, AT ;

BROOKER, BE ;

HOBBS, DG .

JOURNAL OF DAIRY RESEARCH, 1977, 44 (02) :283-292

[9] A NOVEL, HIGHLY SENSITIVE AND RAPID ASSAY SYSTEM FOR PROTEOLYTIC-ENZYMES [J].

ANDREWS, AT .

FEBS LETTERS, 1982, 141 (02) :207-209

[10] THE PRODUCTION OF LYSINOALANINE AND RELATED SUBSTANCES DURING PROCESSING OF PROTEINS [J].

ANNAN, WD ;

MANSON, W .

FOOD CHEMISTRY, 1981, 6 (03) :255-261

← 1 2 3 4 5 6 7 8 9 10 →