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Cited article:
J. MOTTAR, M. NAUDTS
Lait, 59 588 (1979) 476-488
This article has been cited by the following article(s):
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Advanced Dairy Chemistry Volume 3
R. Öste, M. Jägerstad and I. Andersson
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DOI: 10.5772/intechopen.69117
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Reviews of the progress of Dairy Science: The bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100–150 °C
Harold Burton
Journal of Dairy Research 51 (2) 341 (1984)
DOI: 10.1017/S002202990002361X
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Effect of Several Heat Treatments and Frozen Storage on Thiamine, Riboflavin, and Ascorbic Acid Content of Milk
Ghanem S. Haddad and Morrison Loewenstein
Journal of Dairy Science 66 (8) 1601 (1983)
DOI: 10.3168/jds.S0022-0302(83)81980-8
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PROTEIN QUALITY IN COMMERCIAL MILK-BASED INFANT FORMULAS
CARLO POMPEI, MARGHERITA ROSSI and FLAVIA MARÈ
Journal of Food Quality 10 (6) 375 (1988)
DOI: 10.1111/j.1745-4557.1988.tb00298.x
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Review of Basic Technical Principles and Current Research in UHT Processing of Foods
P. Jelen
Canadian Institute of Food Science and Technology Journal 16 (3) 159 (1983)
DOI: 10.1016/S0315-5463(83)72201-7
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Evolution of available lysine and furosine contents in milk-based infant formulas throughout the shelf-life storage period
Emilia Ferrer, Amparo Alegría, Rosaura Farré, et al.
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DOI: 10.1002/jsfa.1402
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Evaluation of heat-induced changes in Spanish commercial milk: hydroxymethylfurfural and available lysine content
Francisco-J. Morales, Carmen Romero and Salvio Jimenez-Perez
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DOI: 10.1046/j.1365-2621.1996.00357.x
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Lactulose content, colour and the organoleptic assessment of ultra heat treated and sterilized milks
Geoffrey R. Andrews and Steven V. Morant
Journal of Dairy Research 54 (4) 493 (1987)
DOI: 10.1017/S002202990002570X
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Nutritional quality of pasteurized milk. Vitamin B12, folate and ascorbic acid content during storage
Ingela Andersson and R. Öste
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DOI: 10.1016/0958-6946(94)90066-3
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Ullmann's Encyclopedia of Industrial Chemistry
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Effect of heat treatment on the nutritional quality of milk proteins
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High-performance liquid chromatographic determination of furfural compounds in infant formulas
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DOI: 10.1016/S0021-9673(01)01593-X
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Effect of Processing and Storage Conditions on the Fate of Vitamins B1, B2, and C and on the Shelf-Life of Goat's Milk
C. LAVIGNE, J.A. ZEE, R.E. SIMARD and B. Béliveau
Journal of Food Science 54 (1) 30 (1989)
DOI: 10.1111/j.1365-2621.1989.tb08560.x
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Effect of homogenization and pasteurization on the structure and stability of whey protein in milk
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DOI: 10.3168/jds.2014-8920
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Developments in Dairy Chemistry—3
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DOI: 10.1007/978-94-009-4950-8_11
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Ultra-High-Temperature Processing of Milk and Milk Products
H. Burton
Ultra-High-Temperature Processing of Milk and Milk Products 310 (1994)
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Revision: Indicadores del deterioro de la calidad proteica y del valor nutritivo de la leche / Review: Indicators of damage of protein quality and nutritional value of milk
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Food Science and Technology International 5 (6) 447 (1999)
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Perception de la qualité des produits laitiers et comportement du consommateur algérien
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