Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by Crossref.
Smith, R. H.
and
Mcallan, A. B.
1974.
Some factors influencing the chemical composition of mixed rumen bacteria.
British Journal of Nutrition,
Vol. 31,
Issue. 1,
p.
27.
Gregory, Margaret E.
1975.
Water-soluble vitamins in milk and milk products.
Journal of Dairy Research,
Vol. 42,
Issue. 1,
p.
197.
PAUL, ALISON A.
1977.
Changes in food composition Effects of some newer methods of production and processing†.
Nutrition Bulletin,
Vol. 4,
Issue. 3,
p.
173.
McAllan, A. B.
and
Smith, R. H.
1977.
Some effects of variation in carbohydrate and nitrogen intakes on the chemical composition of mixed rumen bacteria from young steers.
British Journal of Nutrition,
Vol. 37,
Issue. 1,
p.
55.
1978.
Food Processing and Nutrition.
p.
185.
CHEN, T.‐S.
and
COOPER, R.G.
1979.
THERMAL DESTRUCTION OF FOLACIN: EFFECT OF ASCORBIC ACID, OXYGEN AND TEMPERATURE.
Journal of Food Science,
Vol. 44,
Issue. 3,
p.
713.
Dworschák, E.
and
Carpenter, Kenneth J.
1980.
Nonenzyme browning and its effect on protein nutrition.
C R C Critical Reviews in Food Science and Nutrition,
Vol. 13,
Issue. 1,
p.
1.
Labuza, Theodore P.
and
Saltmarch, Miriam
1981.
Water Activity: Influences on Food Quality.
p.
605.
Gurr, Michael I.
1981.
Human and artificial milks for infant feeding.
Journal of Dairy Research,
Vol. 48,
Issue. 3,
p.
519.
DAY, B. P. F.
and
GREGORY, J. F.
1983.
Thermal Stability of Folic Acid and 5‐Methyltetrahydrofolic Acid in Liquid Model Food Systems.
Journal of Food Science,
Vol. 48,
Issue. 2,
p.
581.
Hurrell, R. F.
Finot, P. A.
and
Ford, J. E.
1983.
Storage of milk powders under adverse conditions.
British Journal of Nutrition,
Vol. 49,
Issue. 3,
p.
343.
MNKENI, A. P.
and
BEVERIDGE, T.
1983.
Thermal Destruction of 5‐Methyltetrahydrofolic Acid in Buffer and Model Food Systems.
Journal of Food Science,
Vol. 48,
Issue. 2,
p.
595.
Meinl, Marlis
and
Kreienbring, F.
1985.
Untersuchungen zum Bakterienanteil im Schweinekot.
Archiv für Tierernaehrung,
Vol. 35,
Issue. 1,
p.
33.
Lund, Daryl
1988.
Nutritional Evaluation of Food Processing.
p.
319.
Bluestein, Peter M.
and
Labuza, Theodore P.
1988.
Nutritional Evaluation of Food Processing.
p.
393.
LAVIGNE, C.
ZEE, J.A.
SIMARD, R.E.
and
Béliveau, B.
1989.
Effect of Processing and Storage Conditions on the Fate of Vitamins B1, B2, and C and on the Shelf‐Life of Goat's Milk.
Journal of Food Science,
Vol. 54,
Issue. 1,
p.
30.
RUBICO, S. M.
PHILLIPS, R.D.
RESURRECCION, A.V.A.
and
BEUCHAT, L.R.
1989.
Nutritional, Microbiological, and Sensory Qualities of a Peanut Beverage Prepared Using Various Processes.
Journal of Food Science,
Vol. 54,
Issue. 6,
p.
1540.
Renner, E.
1993.
Cheese: Chemistry, Physics and Microbiology.
p.
557.
NAGENDRA, R.
BASKARAN, MAHADEVAMMA V.
and
RAO, S. VENKAT
1995.
SHELF-LIFE of SPRAY-DRIED INFANT FORMULA SUPPLEMENTED WITH LACTULOSE.
Journal of Food Processing and Preservation,
Vol. 19,
Issue. 4,
p.
303.
Wigertz, Karin
Hansen, Ingemann
Høier-Madsen, Mimi
Holm, Jan
and
Jägerstad, Margaretha
1996.
Effect of milk processing on the concentration of folate-binding protein (FBP), folate-binding capacity and retention of 5-methyltetrahydrofolate.
International Journal of Food Sciences and Nutrition,
Vol. 47,
Issue. 4,
p.
315.