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机译:冷冻干燥的初乳清粉状态图:添加剂对初乳清粉稳定性的影响
Institute of Refrigeration and Cryogenic Engineering, Shanghai Jiao Tong University, Shanghai 200240, PR China,Department of food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China;
Department of food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China,Bor S. Luh Food Safety Research Centre, Shanghai Jiao Tong University, Shanghai 200240, PR China;
state diagram; class transition concept; water activity; storage stability; bovine colostrum powder; sucrose; maltodextrin;
机译:不同添加剂的冻干初乳清粉的储存稳定性
机译:不同添加剂的冻干初乳清粉的吸附等温线和热力学性质
机译:水牛初乳和初乳的冷冻干燥及干品的组成
机译:低温喷雾干燥条件对牛初乳粉体物理性质的影响
机译:牛初乳和乳清蛋白对鼠伤寒沙门氏菌的抗侵袭活性。
机译:喷雾干燥牛初乳粉在不同储存条件下的货架期和储存稳定性
机译:新生牛犊从母体初乳,市售粉和冻干初乳中吸收免疫球蛋白G