DETERMINATION OF LACTOSE AND SUCROSE CONTENTS OF ICE-CREAM MIX VIA ENZYMATIC-CRYOSCOPIC METHODOLOGY

被引：9

作者：

FRANK, JF

CHRISTEN, GL

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb14983.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1332 / &

共 13 条

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[9] COLORIMETRIC ESTIMATION OF LACTOSE AND ITS HYDROLYTIC PRODUCTS [J].

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[10] METHOD FOR DETERMINING LACTOSE AND SUCROSE CONTENTS IN ICE-CREAM [J].

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