6 results
Observations on the heat-induced salt balance changes in milk I. Effect of heating time between 4 and 90°C
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- Journal:
- Journal of Dairy Research / Volume 56 / Issue 2 / May 1989
- Published online by Cambridge University Press:
- 01 June 2009, pp. 185-192
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- May 1989
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Estimation of casein micelles' surface energy by means of contact angle measurements
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- Journal:
- Journal of Dairy Research / Volume 56 / Issue 2 / May 1989
- Published online by Cambridge University Press:
- 01 June 2009, pp. 223-234
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- May 1989
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Observations on the heat-induced salt balance changes in milk II. Reversibility on cooling
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- Journal:
- Journal of Dairy Research / Volume 56 / Issue 2 / May 1989
- Published online by Cambridge University Press:
- 01 June 2009, pp. 193-199
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- May 1989
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Experiments on the heat-induced salt balance changes in cow's milk
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- Journal:
- Journal of Dairy Research / Volume 56 / Issue 3 / May 1989
- Published online by Cambridge University Press:
- 01 June 2009, pp. 513-519
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- May 1989
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Deposit formation on heated surfaces: effect of interface energetics
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- Journal:
- Journal of Dairy Research / Volume 55 / Issue 4 / November 1988
- Published online by Cambridge University Press:
- 01 June 2009, pp. 551-562
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- November 1988
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Composition and interfacial properties of casein micelle fractions
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- Journal:
- Journal of Dairy Research / Volume 53 / Issue 4 / November 1986
- Published online by Cambridge University Press:
- 01 June 2009, pp. 573-584
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- November 1986
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