THE CHEMISTRY OF MILKTweet Share The principal constituents of milk are water, fat, proteins, lactose (milk sugar) and minerals (salts). Milk also contains trace amounts of other substances such as pigments, enzymes, vitamins, phospholipids (substances with fatlike properties), and gases.The ...
The chemistry of milk curd modification in infant feedingdoi:10.1002/jps.3080100508Robert Wood TerbyJohn Wiley & Sons, LtdJournal of the American Pharmaceutical Association
American Chemical Society Award in the Chemistry of Milkamerican chemical society award in the chemistry of milkdoi:10.3168/jds.S0022-0302(60)90179-XCowgill, G.R.Patton, StuartHoover, S.R.Elsevier Inc.Journal of Dairy Science
Coconut milk and cream is a white, opaque protein-oil-water emulsion used in many traditional Asian cuisines. It is a milky fluid obtained by manually or mechanically extracting fresh kernel. The quality attributes are affected by many factors, such as the variety of nuts, water quality and ...
Milk, its Nature and Composition; a Handbook on the Chemistry and Bacteriology of Milk, Butter, and CheeseTHE design of this little work is to give a short, popular statement of the more important facts concerning the chemistry and bacteriology of milk; and Dr. Aikman has succeeded admirably...
Demchenko - 《Organic & Biomolecular Chemistry》 被引量: 0发表: 2020年 Chemical structures of oligosaccharides in milks of the American black bear (Ursus americanus americanus) and cheetah (Acinonyx jubatus) The milk oligosaccharides were studied for two species of the Carnivora: the American black...
Molyneux,J Russell - 《Journal of Agricultural & Food Chemistry》 被引量: 34发表: 2002年 Drinka pinta: The story of milk and the industry that serves it; This book, published on the occasion of the 50th anniversary of the formation of the National Milk Publicity Council Inc., is a reada...
ISBN:9781236444455 豆瓣评分 目前无人评价 评价: 写笔记 写书评 加入购书单 分享到 推荐 + 加入购书单 谁读这本书?··· 二手市场· ··· 在豆瓣转让手里有一本闲着? 订阅关于The Chemistry of Foods Volume 2; Milk, Butter, Cheese, Cereal Foods, Prepared Starches, Etc的评论: feed: rss ...
The Chemistry of Dairying; An Outline of the Chemical and Allied Changes Which Take Place in Milk, and in the Manufacture of Butter and Cheese;的书评 ··· ( 全部0 条 ) 论坛 ··· 在这本书的论坛里发言 + 加入购书单 谁读这本书? ··· 二手市场 ··· 在豆瓣转让 手里有一...
Biochemistry of milk products : Edited by A.T. Andrews and J. Varley. The Royal Society of Chemistry, Cambridge, UK, 1994. viii + 181 pp. Price £39.50. ISBN 0-85186-702-2PREFRONTAL CORTEXHIPPOCAMPUSEXPLORATIOND-AMPHETAMINESTEREOTYPY