Heat stability of milk : influence of colloidal and soluble salts and protein modification on the pH-dependent dissociation of micellar κ-casein
- Otro titulo
- Thermostabilité du lait : influence des sels solubles et colloïdaux et de la modification de la protéine sur la dissociation, liée au pH, de la caséine-κ micellaire (fr)
- Autor
- SINGH, H1 ; FOX, P. F
[1] Univ. College, dep. food chemistry, Cork, Ireland - Fuente
Journal of dairy research. 1987, Vol 54, Num 4, pp 523-534 ; ref : 30 ref
- CODEN
- JDRSAN
- ISSN
- 0022-0299
- Campo Científico
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Editor
- Cambridge University Press, Cambridge
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave (fr)
- Caséine Dénaturation Lait Traitement thermique
- Palabra clave (in)
- Casein Denaturation Milk Heat treatment
- Palabra clave (es)
- Caseina Desnaturalizacion Leche Tratamiento termico
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Disciplina
- Agrifood industries
- Procedencia
- CDIUPA
- Base de datos
- PASCAL
- Identificador INIST
- 8336582
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1017/S0022029900025723 
https://dx.doi.org/10.1017/S0022029900025723
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