The contribution of lactose, chloride, citrate and lactic acid to the freezing point of milk
1989
Mitchell, G.E. (Queensland Dept. of Primary Industries, Hamilton (Australia). Food Research and Technology Branch)
The contribution of each constituent was determined by a method of incremental addition; the sum of effects was found to account for about 80 percent of the total depression of freezing point. Much of the variation in freezing points was found to be associated with citrate content.
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书目信息
页码
pp. 61-64
其它主题
Punto de congelacion; Point de congelation; Composicion quimica; Acido lactico
语言
英语
注释
Summary (En)
2 fig., 6 tables, 14 ref.
类型
Summary
1996-08-15
AGRIS AP
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