An Investigation to Determine Lactose by Using Oxidation-Reduction Reaction and Its Application to Some Kinds of Milk and Milk Products.

NIPPON SHOKUHIN KOGYO GAKKAISHI
doi 10.3136/nskkk1962.38.575
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japanese Society for Food Science and Technology

Related search

Analysis of Milk and Milk Products, by Henry Leffmann.

1905English

Implication on Milk Protein and Milk Lactose by Supplementing Copper and Zinc to Kankrej Cattle in Pre and Postpartum Stage

International Journal of Current Microbiology and Applied Sciences
2018English

Some Effects of Processing and Storage on the Nutritive Value of Milk and Milk Products

Proceedings of the Nutrition Society
MedicineNutritionDietetics
1973English

Clinical Effects of Consuming Milk and Its Products

Proceedings of the Nutrition Society
MedicineNutritionDietetics
1978English

Studies on Amino-Carbonyl Reaction of Milk Products

Journal of the agricultural chemical society of Japan
1957English

Consumption of Raw or Unpasteurized Milk and Milk Products by Pregnant Women and Children

Pediatrics
Child HealthPediatricsPerinatology
2013English

Why We Need to Eat Milk Products?

International Journal of Nutrology
2012English

Lactose Crystallisation and Early Maillard Reaction in Skim Milk Powder and Whey Protein Concentrates

Le Lait
2005English

Effect of Milk Proteins Aggregation Using Transglutaminase and Maillard Reaction on Ca2+ Milk Gel

Kurdistan Journal of Applied Research
2018English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy