共 50 条
- [21] BACTERIOLOGICAL AND WHEY PROTEIN DENATURATION ASPECTS OF HEATING PROCESSES USED IN MANUFACTURE OF LOW-HEAT SKIM-MILK POWDER IRISH JOURNAL OF AGRICULTURAL RESEARCH, 1969, 8 (03): : 417 - &
- [22] ESTIMATION OF WHOLE OR SKIM MILK IN A WHEY EFFLUENT IRISH JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1984, 8 (01): : 39 - 45
- [23] MODIFIED PROCESS FOR MAKING SKIM MILK AND WHEY POWDER AMERICAN DAIRY REVIEW, 1967, 29 (03): : 104 - &
- [25] EFFECT OF HEAT-TREATMENT, MOISTURE-CONTENT AND STORAGE TIME OF SKIM MILK POWDER ON RECONSTITUTION CHARACTERISTICS, STARTER ACTIVITY, WHEY-PROTEIN NITROGEN AND DISTRIBUTION OF ITS FRACTIONS MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1977, 32 (07): : 408 - 411
- [26] MANUFACTURE, PROPERTIES AND USE OF HEAT DENATURED WHEY-PROTEIN MILK INDUSTRY, 1979, 81 (02): : 30 - 34
- [27] Use of whey powder and skim milk powder for the production of fermented cream FOOD SCIENCE AND TECHNOLOGY, 2016, 36 (04): : 616 - 621
- [28] DETERMINATION OF THE WHEY-PROTEIN INDEX IN FLUID MILK MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1982, 37 (09): : 519 - 521
- [29] Lactose crystallisation and early Maillard reaction in skim milk powder and whey protein concentrates LAIT, 2005, 85 (4-5): : 315 - 323