β-Lactoglobulin and pH-Sensitivity of the Heat Stability of Evaporated Milk1
作者： Dyson Rose
DOI: 10.3168/JDS.S0022-0302(61)89952-9
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sci-hub.se 参考文章(5)
Anne G. Benton, H.G. Albery, STUDIES ON THE STABILITY OF EVAPORATED MILK DURING STERILIZATION, WITH REFERENCE TO THE HYDROGEN ION CONCENTRATION, ALCOHOL TEST, AND THE ADDITION OF SPECIFIC BUFFERS Journal of Biological Chemistry. ,vol. 68, pp. 251- 263 ,(1926) , 10.1016/S0021-9258(18)84648-8
P.G. Miller, H.H. Sommer, The Coagulation Temperature of Milk as Affected by pH, Salts, Evaporation and Previous Heat Treatment Journal of Dairy Science. ,vol. 23, pp. 405- 421 ,(1940) , 10.3168/JDS.S0022-0302(40)95542-4
H. Tessier, An anti-foam low-temperature laboratory evaporator Journal of Biochemical and Microbiological Technology and Engineering. ,vol. 3, pp. 111- 113 ,(1961) , 10.1002/JBMTE.390030112
Dyson Rose, Variations in the Heat Stability and Composition of Milk from Individual Cows during Lactation Journal of Dairy Science. ,vol. 44, pp. 430- 441 ,(1961) , 10.3168/JDS.S0022-0302(61)89760-9
Dyson Rose, Factors Affecting the pH-Sensitivity of the Heat Stability of Milk from Individual Cows Journal of Dairy Science. ,vol. 44, pp. 1405- 1413 ,(1961) , 10.3168/JDS.S0022-0302(61)89901-3