EFFECTS OF VISCOCITY + TEMPERATURE ON FOAMING CHARACTERISTICS OF CONCENTRATED WHOLE MILK

被引：12

作者：

HOLDEN, TF

ACETO, NC

SCHOPPET, EF

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1964年 / 47卷 / 04期

关键词：

D O I：

10.3168/jds.S0022-0302(64)88666-5

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：359 / &

共 12 条

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[3]

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[5]

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[6] THE RATE OF SURFACE TENSION LOWERING AND ITS ROLE IN FOAMING [J].

BURCIK, EJ .

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[7]

El-Rafey M. S., 1944, JOUR DAIRY SCI, V27, P1, DOI 10.3168/jds.S0022-0302(44)92559-2

[8] The surface properties of soap solutions [J].

Preston, WC ;

Richardson, AS .

JOURNAL OF PHYSICAL CHEMISTRY, 1929, 33 :1142-1150

[9]

ROGERS LA, 1928, FUNDAMENTALS DAIRY S, P171

[10] Foam and emulsion stabilities [J].

Ross, S .

JOURNAL OF PHYSICAL CHEMISTRY, 1943, 47 (03) :266-277

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