Zobrazeno 1 - 7
of 7
pro vyhledávání: '"I K Gray"'
Publikováno v:
Journal of AOAC INTERNATIONAL. 81:620-632
The Kjeldahl and Dumas (combustion) methods were compared in 11 laboratories analyzing samples of milk, skim milk powder, whole milk powder, whey protein concentrate, infant formula, casein, caseinate, 2 reference compounds (glycine and EDTA), and a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac85fff568ef928aae171f71b1a3987a
https://doi.org/10.1093/jaoac/81.3.620
https://doi.org/10.1093/jaoac/81.3.620
Publikováno v:
Journal of AOAC International. 81(3)
The Kjeldahl and Dumas (combustion) methods were compared in 11 laboratories analyzing samples of milk, skim milk powder, whole milk powder, whey protein concentrate, infant formula, casein, caseinate, 2 reference compounds (glycine and EDTA), and a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::db4073faba8fffbd43bb282ab017b0ae
https://pubmed.ncbi.nlm.nih.gov/9606925
https://pubmed.ncbi.nlm.nih.gov/9606925
Autor:
I. K. Gray
Publikováno v:
Journal of Dairy Research. 40:207-214
SummaryThe fatty-acid composition of 17 samples of New Zealand milk fat obtained throughout one dairy season is reported.The weight percentage of butyric (C4:0) acid was significantly correlated with that of caproic (C6:0) acid and that of caprylic (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbc76d850b8c86382a3f2bba47ce38b7
https://doi.org/10.1017/s0022029900014527
https://doi.org/10.1017/s0022029900014527
Publikováno v:
Journal of Dairy Research. 38:179-191
SummarySamples of liquid and solid fractions obtained by a commercial process from anhydrous milk fat of softening point (S.P.) 33·5–34°C had S.P. values of 22–23°C and 36–38°C respectively.Determinations of fatty acid composition by GLC sh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e041b7cb00760b18f5c09d419a4ce5f3
https://doi.org/10.1017/s0022029900019300
https://doi.org/10.1017/s0022029900019300
Publikováno v:
Journal of Dairy Research. 40:311-321
SummaryMelting curves were determined by differential scanning calorimetry on 17 samples of milk fat obtained at approximately fortnightly intervals through one dairying season. Liquid-fat content at a number of temperatures was calculated from the m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f1081a4bca2ec8e3e8195c9d7f44ddf
https://doi.org/10.1017/s0022029900014680
https://doi.org/10.1017/s0022029900014680
Publikováno v:
Journal - Association of Official Analytical Chemists. 61(1)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::bb07904e0695b591645b58636799e4eb
https://pubmed.ncbi.nlm.nih.gov/621188
https://pubmed.ncbi.nlm.nih.gov/621188
Autor:
M. G. Rumsby, I. K. Gray
Publikováno v:
Journal of neurochemistry. 12(12)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::229a926b0f33aa72eaf389ef5498f694
https://pubmed.ncbi.nlm.nih.gov/5853331
https://pubmed.ncbi.nlm.nih.gov/5853331