A STUDY OF THE PROCESSES OF GELATION, FLOCCULATION, AND CARAMELIZATION AS RELATED TO HEAT STABILITY IN CONCENTRATED MILK

被引：0
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作者：
GIROUX, RN
机构：
来源：
JOURNAL OF DAIRY SCIENCE | 1958年 / 41卷 / 05期
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中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
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页码：710 / 711
页数：2
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