ECONOMIC-ANALYSIS OF COTTONSEED WHEY PROCESSING

被引：2

作者：

LAWHON, JT ^{[1
]}

HENSLEY, DW ^{[1
]}

CATER, CM ^{[1
]}

MATTIL, KF ^{[1
]}

机构：

[1] TEXAS A&M UNIV,FOOD PROTEIN RES & DEV CTR,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00620.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：365 / 369

页数：5

共 13 条

[1]

[Anonymous], 1969, FOOD TECHNOL-CHICAGO

[2]

BERARDI LC, 1972, 32 ANN M IFT MINN MI

[3]

DEGARMO EP, 1973, ENGINEERING ECONOMY, pCH10

[4]

GOLDSMITH RL, 1972, 3RD NAT S FOOD PROC

[5]

HORTON BS, 1972, FOOD TECHNOL, V27, P30

[6] UTILIZATION OF COTTONSEED WHEY PROTEIN CONCENTRATES PRODUCED BY ULTRAFILTRATION [J].

LAWHON, JT ;

LIN, SHC ;

ROONEY, LW ;

CATER, CM ;

MATTIL, KF .

JOURNAL OF FOOD SCIENCE, 1974, 39 (01) :183-187

[7]

LAWHON JT, 1973, FOOD TECHNOL-CHICAGO, V27, P26

[8]

LAWHON JT, 1974, CEREAL CHEM, V52, P34

[9] COMPOSITION AND CHARACTERISTICS OF GLANDLESS AND LIQUID CYCLONE PROCESS DEGLANDED COTTONSEED WHEYS [J].

LIN, SHC ;

LAWHON, JT ;

CATER, CM ;

MATTIL, KF .

JOURNAL OF FOOD SCIENCE, 1974, 39 (01) :178-182

[10]

NORRIS JR, 1973, 33RD ANN M I FOOD TE

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