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1
المؤلفون: M.E. Cano-Ruiz, R.L. Richter
المصدر: Journal of Dairy Science. 81:2116-2123
مصطلحات موضوعية: Time Factors, Chemical Phenomena, Sodium, Color, chemistry.chemical_element, Calcium, Homogenization (chemistry), Beverages, chemistry.chemical_compound, Food Preservation, Genetics, Animals, Food science, Particle Size, Chemistry, Physical, Viscosity, Food preservation, Sterilization, food and beverages, Hydrogen-Ion Concentration, Apparent viscosity, Carrageenan, Warehouse, Milk, Solubility, chemistry, Food Technology, Animal Science and Zoology, Dairy Products, Particle size, Gels, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfd475ad019c92510bc93f9a3ba9db75Test
https://doi.org/10.3168/jds.s0022-0302Test(98)75787-x -
2
المؤلفون: R.L. Richter, M.E. Cano-Ruiz
المصدر: Journal of Dairy Science. 80:2732-2739
مصطلحات موضوعية: Lactalbumin, Chromatography, biology, Chemistry, food and beverages, Homogenization (chemistry), fluids and secretions, Membrane, Membrane protein, Casein, Genetics, Alpha-lactalbumin, biology.protein, Animal Science and Zoology, Globules of fat, Food science, Beta-lactoglobulin, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::388518c5bc944614532649065c5acef2Test
https://doi.org/10.3168/jds.s0022-0302Test(97)76235-0