EFFECT OF THERMAL TREATMENTS ON THE DETERMINATION OF BOVINE-MILK ADDED TO OVINE OR CAPRINE MILK

被引：25

作者：

CALVO, MM

AMIGO, L

OLANO, A

MARTIN, PJ

RAMOS, M

机构：

来源：

FOOD CHEMISTRY | 1989年 / 32卷 / 02期

关键词：

D O I：

10.1016/0308-8146(89)90131-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：99 / 108

页数：10

共 18 条

[1]

AMIGO L, 1987, 2 WORLD C FOOD TECHN, P29

[2]

AMIGO L, 1986, 22ND P INT DAIR C TH, P152

[3] NEW STAINING TECHNIQUE FOR PROTEINS IN POLYACRYLAMIDE GELS USING COOMASSIE BRILLIANT BLUE G250 [J].

BLAKESLEY, RW ;

BOEZI, JA .

ANALYTICAL BIOCHEMISTRY, 1977, 82 (02) :580-582

[4]

FOISSY H, 1976, MILCHWISSENSCHAFT, V31, P5

[5]

Fox P. F., 1982, In 'Developments in dairy chemistry. I. Proteins' G [see FSTA (1983) 15 G8P1156]., P189

[6] HEAT-STABILITY CHARACTERISTICS OF OVINE, CAPRINE AND EQUINE MILKS [J].

FOX, PF ;

HOYNES, MCT .

JOURNAL OF DAIRY RESEARCH, 1976, 43 (03) :433-442

[7] STABILITY OF BUFFALO CASEIN MICELLES [J].

GANGULI, NC .

JOURNAL OF DAIRY RESEARCH, 1979, 46 (02) :401-405

[8] QUANTITATIVE MEASUREMENT OF WHEY PROTEINS USING POLYACRYLAMIDE-GEL ELECTROPHORESIS [J].

HILLIER, RM .

JOURNAL OF DAIRY RESEARCH, 1976, 43 (02) :259-&

[9]

LEVIEUX D, 1978, 20 C INT LAIT PAR

[10] HEAT-INDUCED CHANGES IN THE PROTEINS OF WHEY-PROTEIN CONCENTRATE [J].

LICHAN, E .

JOURNAL OF FOOD SCIENCE, 1983, 48 (01) :47-56

← 1 2 →