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 ...
1996. Chemistry in the kitchen: milk and milk products I. J. Nutr. and Food Sci. 2:27-30.Ainswoth, P. 1996. Chemistry in the kitchen: milk and milk products. I. Nutr. Food :AINSWORTH, P. Chemistry in the kitchen: milk and milk products I. Nutr. Food Sci. , London, n.2, ...
For the ease of understanding, coconut milk refers to both coconut milk and cream products. Other than the age and type of the coconut, the composition of coconut milk (Table 8.2) is also dependent on the extraction process (refer to Chapter 6). Table...
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...
Report of the Standard Methods Committee on Milk and Milk Products (Milk, Cream, Butter, and Cheese): Laboratory Section. Report of the Standard Methods Committee on Milk and Milk Products (Milk, Cream, Butter, and Cheese): Laboratory Section.machado de assiscontos fluminense... RS Breed,MH ...
The Chemistry of the Odour of Foodstuffs 来自 Semantic Scholar 喜欢 0 阅读量: 30 作者:RV Golovnya,GA Mironov,SD Sokolov 摘要: CONTENTS I. Introduction366 II. Methods of isolation and identification366 III. The odour of milk and milk products367 IV. The odour of bread375 V. The odour of...
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
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...
作者:Bell, James 页数:48 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...
The first volume of the new 4-volume reference set 'Analysis and Control Methods for Food and Agricultural Products' contains a wealth of practical informa... JD Owens - 《Food Chemistry》 被引量: 20发表: 1995年 Variation in retinol and carotenoid content of milk and milk products in The ...