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Volumn 8, Issue 3, 1998, Pages 155-161

On the usefulness of dairy research

Author keywords

Dairy research; Food research; Research organization

Indexed keywords

DAIRY PRODUCT; FOOD BIOTECHNOLOGY; FOOD PROCESSING; FOOD PRODUCTION;

EID: 0032029066     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(98)00037-5     Document Type: Article
Times cited : (4)

References (11)
  • 3
    • 0002610675 scopus 로고
    • Removal of milk salts during ultrafiltration of whey and buttermilk
    • Hiddink, J., de Boer, R. and Romijn, D.J. (1978) Removal of milk salts during ultrafiltration of whey and buttermilk. Netherland Milk Dairy Journal 32, 80-93.
    • (1978) Netherland Milk Dairy Journal , vol.32 , pp. 80-93
    • Hiddink, J.1    De Boer, R.2    Romijn, D.J.3
  • 5
    • 0018461686 scopus 로고
    • Casein micelles: The colloid-chemical approach
    • Payens, T. A. J. (1979) Casein micelles: the colloid-chemical approach. Journal of Dairy Research 46, 291-306.
    • (1979) Journal of Dairy Research , vol.46 , pp. 291-306
    • Payens, T.A.J.1
  • 6
    • 0000529133 scopus 로고
    • Casein association and micelle formation
    • ed. P. F. Fox, Elsevier, London
    • Rollema, H. S. (1992) Casein association and micelle formation. In Advanced Dairy Chemistry - 1. Proteins, ed. P. F. Fox, Elsevier, London, pp. 111-140.
    • (1992) Advanced Dairy Chemistry - 1. Proteins , pp. 111-140
    • Rollema, H.S.1
  • 7
    • 0030770596 scopus 로고    scopus 로고
    • Food-grade controlled lysis of Lactococcus lactis for accelerated cheese ripening
    • de Ruyter, P. G. G. A., Kuipers, O. P. and de Vos, W. M. (1997) Food-grade controlled lysis of Lactococcus lactis for accelerated cheese ripening. Nature Biotechnology 15, 976-980.
    • (1997) Nature Biotechnology , vol.15 , pp. 976-980
    • De Ruyter, P.G.G.A.1    Kuipers, O.P.2    De Vos, W.M.3
  • 8
    • 0002429127 scopus 로고
    • Association of caseins and casein micelle structure
    • ed. P. F. Fox, Applied Science Publishers, London
    • Schmidt, D. G. (1982) Association of caseins and casein micelle structure. In Developments in Dairy Chemistry - 1. Proteins, ed. P. F. Fox, Applied Science Publishers, London, pp. 61-86.
    • (1982) Developments in Dairy Chemistry - 1. Proteins , pp. 61-86
    • Schmidt, D.G.1
  • 9
    • 0000105465 scopus 로고
    • An alternative method for the production of cultured butter
    • Veringa, H. A., van den Berg, G. and Stadhouders, J. J. (1976) An alternative method for the production of cultured butter. Milchwissenschaft 31, 658-662.
    • (1976) Milchwissenschaft , vol.31 , pp. 658-662
    • Veringa, H.A.1    Van Den Berg, G.2    Stadhouders, J.J.3
  • 11
    • 0003276417 scopus 로고    scopus 로고
    • Casein sub-micelles: Do they exist?
    • in press
    • Walstra, P. (1998) Casein sub-micelles: do they exist? International Dairy Journal 8 (in press).
    • (1998) International Dairy Journal , vol.8
    • Walstra, P.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.