Zobrazeno 1 - 10 of 70 pro vyhledávání: '"F.J. Doan"'
1
Observations on the Ascorbic Acid Content of Evaporated Milk
Autor: D.V. Josephson, F.J. Doan
Publikováno v: Journal of Dairy Science. 26:1031-1041
The ascorbic acid content of evaporated milk has been investigated by Meulemans and de Haas (9), who concluded that the canned product contains as much vitamin C as does " p r e p a r e d " fresh milk. These workers apparently used a direct titration
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2513d068e2e065a0fc94f599f332f32c
https://doi.org/10.3168/jds.s0022-0302(43)92803-6
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2
Some Observations on the Freezing Point of Cream and its Use in Detecting Added Water
Autor: F.J. Doan
Publikováno v: Journal of Dairy Science. 10:353-360
The freezing point of milk is a subject that has received a great deal of attention from investigators in widely scattered fields. At present the value is generally accepted as a physiological constant averaging -0.550°C., with a normal variation of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::135363fde09510d95b43b2ec5e48dc54
https://doi.org/10.3168/jds.s0022-0302(27)93851-x
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7
'Viscolized' Milk and its Detection
Autor: F.J. Doan
Publikováno v: Journal of Dairy Science. 10:501-512
Summary When fluid milk or cream containing sufficient fat (8 per cent or more) is homogenized at a pressure of 2000 to 3000 pounds per square inch a peculiar structure in the fat is created. The globules are greatly reduced in size and the myriad of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::42fb41c6bdbb0f5a5016094cc145e943
https://doi.org/10.3168/jds.s0022-0302(27)93866-1
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9
Some Additional Influences Affecting the Stability of Concentrated Milk in Frozen Storage
Autor: H.L. Wildasin, F.J. Doan
Publikováno v: Journal of Dairy Science. 34:438-445
Many factors influencing the stability of the protein phase of concentrated milk under the conditions of frozen storage have been noted and studied (3, 4, 5, 6, 7, 8, 9, 12). Some of these are well established; others have been merely indicated. Beca
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6d52a36fd43452326f16d388eaacc339
https://doi.org/10.3168/jds.s0022-0302(51)91733-x
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