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Advanced Dairy Chemistry [1-4614-4713-5; 1-4614-4714-3] McSweeney, Paul L. H.

år:2013
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Användare som var intresserade av denna artikel tittade även på följande:
  1. McSweeney, P. Advanced Dairy Chemistry, Volume 1B: Proteins: Applied Aspects, Fourth Edition. , 2016.: 1-498. Länk till SFX för denna post
  2. Fox, P. L. H. F. Advanced Dairy Chemistry. , 2009. Länk till SFX för denna post
  3. Haque, E. Ageing-induced solubility loss in milk protein concentrate powder: Effect of protein conformational modifications and interactions with water. Journal of the Science of Food and Agriculture 91.14 (2011): 2576-2581. Länk till SFX för denna post
  4. Kelly, M. Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH. Journal of Dairy Science 93.5 (2010): 1900-1909. Länk till SFX för denna post
  5. Ingolfsson, O. Formation and decay of negative ion resonances in gaseous and condensed molecules. International reviews in physical chemistry 15.1 (1996): 133-151. Länk till SFX för denna post
  6. Fox, P. F. F. Advanced dairy chemistry volume 2: lipids. Advanced Dairy Chemistry Volume 2: Lipids. : Springer US,, 2003. Länk till SFX för denna post
  7. Le, Hilton T. Chemical and physical changes in milk protein concentrate (MPC80) powder during storage. Journal of agricultural and food chemistry 59.10 (2011): 5465-5473. Länk till SFX för denna post
  8. Thomas, M. Milk powders ageing: Effect on physical and functional properties. Critical reviews in food science & nutrition 44.5 (2004): 297-322. Länk till SFX för denna post
  9. Haque, E. Kinetics of enthalpy relaxation of milk protein concentrate powder upon ageing and its effect on solubility. Food chemistry 134.3 (2012): 1368-1373. Länk till SFX för denna post
  10. Perumal, P. Advances in marine and brackishwater aquaculture. Advances in Marine and Brackishwater Aquaculture. : Springer India :, 2015.: 1-262. Länk till SFX för denna post
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