共 50 条
- [31] THE USE OF DETERGENTS FOR QUANTITATIVE FAT DETERMINATIONS .1. DETERMINATION OF FAT IN MILKSCIENCE, 1949, 110 (2848) : 121 - 122SCHAIN, P
- [32] COMPOSITIONAL QUALITY OF MILK .1. THE RELATIONSHIP OF THE SOLIDS NOT FAT AND FAT PERCENTAGESJOURNAL OF DAIRY SCIENCE, 1950, 33 (03) : 135 - 146RICHARDSON, GAFOLGER, AH
- [33] THE SURFACE LAYERS OF MILK FAT GLOBULES .1.NEDERLANDS MELK-EN ZUIVELTIJDSCHRIFT, 1957, 11 (03): : 197 - 212MULDER, H
- [34] The role of protein and fat on the physical properties and flavor of ultrafiltrated milk beveragesJOURNAL OF DAIRY SCIENCE, 2022, 105 : 224 - 225Hernandez, A. J.Truong, T.Barbano, D. M.Drake, M. A.
- [35] TOCOPHEROL, CAROTENOID AND VITAMIN-A CONTENT OF THE MILK FAT AND THE RESISTANCE OF MILK TO THE DEVELOPMENT OF OXIDIZED FLAVORS AS INFLUENCED BY BREED AND SEASONJOURNAL OF DAIRY SCIENCE, 1950, 33 (11) : 791 - 796KRUKOVSKY, VNWHITING, FLOOSLI, JK
- [36] STUDIES ON MILK ANALYSIS OF INDIVIDUAL COW MILK SAMPLES .1. INFRARED SPECTROPHOTOMETRY FOR ANALYSIS OF FAT, PROTEIN AND LACTOSE IN MILKACTA AGRICULTURAE SCANDINAVICA, 1984, 34 (03): : 249 - 259SJAUNJA, LO
- [37] IODOPHORS .1. EFFECT ON FLAVOR OF MILK AND OTHER OBSERVATIONSJOURNAL OF DAIRY SCIENCE, 1963, 46 (08) : 799 - &JENSEN, JMBRUNNER, JRTROUT, GM
- [38] PROCESSING PARAMETERS AND VOLATILE COMPOUNDS FROM MILK-FATACS SYMPOSIUM SERIES, 1989, 409 : 114 - 120YOO, YJWHITEMAN, RCDORE, JKAMER, MANAWAR, WW
- [39] FLAVOR POTENTIAL OF MILK FAT - A REVIEW OF ITS CHEMICAL NATURE AND BIOCHEMICAL ORIGINJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1967, 44 (07) : 449 - +KINSELLA, JEPATTON, SDIMICK, PS