Natural Variation of Milk Serum Proteins as a Limitation of Their Use in Evaluating the Heat Treatment of Milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference10 articles.
1. The Use of Thiamin Disulfide for the Estimation of Reducing Substances in Processed Milk;Harland;J. Dairy Sci.,1945
2. The Preparation and Effect of Heat Treatment on the Whey Proteins of Milk;Harland;J. Dairy Sci.,1945
3. A Rapid Method for Estimation of Whey Proteins as an Indication of Baking Quality of Nonfat Dry Milk Solids;Harland;Food Research,1947
4. The Effect of the Various Steps in the Manufacture on the Extent of Serum Protein Denaturation in Nonfat Dry Milk Solids;Harland;J. Dairy Sci.,1952
5. The Determination of Protein Sulfhydryl Groups with Iodine and o-Iodosobenzoate by an Amperometrie Titration;Larson;J. Dairy Sci.,1950
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