Medycyna Weterynaryjna > 2010 > 66 > 7 > s.470-474,bibliogr.
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journal ISSN : | 0025-8628 |
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1.Arias M., Lopez-Fandino R., Olano A.: Influence of pH on the effects of high pressure on milk proteins. Milchwiss. 2000, 55, 191-194.
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2.Buchheim W., Abou El Nour A. M.: Induction of milkfat crystallization in the emulsified state by high hydrostatic pressure. Fat Sci. Technol. 1992, 10, 369.
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3.Buchheim W., Schütt M., Frede E.: High pressure effects on emulsified fats, [w:] Hayashi R., Balny C. (wyd.): High Pressure Bioscience and Biotechnology. Elsevier, Amsterdam 1996, 331-336.