Comparison of the effects of heat and high hydrostatic pressure treatments on the aggregation of proteins in fresh skim milk.

被引：0
|
作者：
Patel, H. A.
Singh, H.
Anema, S. G.
Creamer, L. K.
机构：
[1] Massey Univ, Inst Food Nutr & Human Hlth, Palmerston North, New Zealand
[2] Fonterra Res Ctr, Palmerston North, New Zealand
[3] Massey Univ, Riddet Ctr, Palmerston North, New Zealand
来源：
JOURNAL OF ANIMAL SCIENCE | 2006年 / 84卷
关键词：
skim milk; protein interactions; heat treatments;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：176 / 176
页数：1
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