Variazioni nei contenuti proteici e furosinici in latte UHT conservato ad alte temperature ambientali.
1994
Corzo N. | Lopez Fandino R. | Delgado T. | Ramos M. | Olano A.
إنجليزي. [The proteolytic phenomena occurring during the storage of UHT milk are one of the main factors limiting the shelf-life of the product. The modifications in the content of furosine, in non methylated whey proteins and in peptides, in samples of UHT milk stored at high temperatures and at different times have been studied as indexes of the storage conditions].
اظهر المزيد [+] اقل [-]ITALIANO: I fenomeni proteolitici che intercorrono durante lo stoccaggio del latte UHT sono uno dei maggiori fattori limitanti la shelf-life del prodotto. Quali indici delle condizioni di stoccaggio sono stati studiati i cambiamenti nel contenuto in furosina, in sieroproteine non denaturate e in peptidi in campioni di latte UHT conservati a temperature e tempi diversi.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Wolters Kluwer