27 results on '"Sweetsur, A. W. M."'
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2. Preparation and properties of a new generation of in-can sterilized skim-milk based concentrates
3. Optimization of the heat stability of protein-rich concentrates prepared by ultrafiltration of skim-milk
4. Properties of concentrates containing milk protein and non-milk carbohydrates
5. An ion-selective electrode method for the determination of nitrate in grass and clover.
6. Milk composition--manufacturing properties.
7. The heat stability of milk and concentrated milk containing added aldehydes and sugars.
8. The effect of concentration on the heat stability of skim-milk.
9. Kinetics of the heat-induced aggregation of milk protein.
10. Effect of urea on the heat coagulation of the caseinate complex in skim-milk.
11. The influence of naturally occurring levels of urea on the heat stability of bulk milk.
12. Effect of storage on the electronic cell count of milk.
13. Studies on the heat stability of milk protein: III. Effect of heat-induced acidity in milk.
14. Studies on the heat stability of milk protein: II. Effect of exposing milk to light.
15. Studies on the heat stability of milk protein: I. Interconversion of type A and type B milk heat-stability curves.
16. Effect of the bacterial quality of raw milk on the bacterial quality and some other properties of low-heat and high-heat dried milk.
17. Effect of fat incorporation on properties of sterile concentrates prepared by ultrafiltration of skimmed milk.
18. Natural variation in heat stability of concentrated milk before and after homogenization.
19. Manipulation of the heat stability of homogenized concentrated milk.
20. The use of permitted additives and heat‐treatment to optimize the heat‐stability of skim milk and concentrated skim milk.
21. THE STABILITY OF INSTANTIZEO SKIMMED MILK POWDER TO HOT COFFEE.
22. Preparation and properties of a new generation of in-can sterilized skim-milk based concentrates.
23. Optimization of the heat stability of protein-rich concentrates prepared by ultrafiltration of skim-milk.
24. Properties of concentrates containing milk protein and non-milk carbohydrates.
25. Changes in the heat stability of milk protein during the manufacture of dried skim-milk.
26. An ion-selective electrode method for the determination of chloride in milk.
27. Interactions between Phosvitin and Milk Proteins
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