Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by Crossref.
Gould, I.A.
1940.
A Study of the Reducing System of Milk.
Journal of Dairy Science,
Vol. 23,
Issue. 10,
p.
977.
Townley, R.C.
and
Gould, I.A.
1943.
A Quantitative Study of the Heat Labile Sulpides of Milk. III. Influence of Ph, Added Compounds, Homogenization and Sunlight.
Journal of Dairy Science,
Vol. 26,
Issue. 9,
p.
853.
Harland, H.A.
and
Ashworth, U.S.
1945.
The Use of Thiamin Disulfide for the Estimation of Reducing Substances in Processed Milk.
Journal of Dairy Science,
Vol. 28,
Issue. 1,
p.
15.
Chapman, R. A.
and
McFarlane, W. D.
1945.
A COLORIMETRIC METHOD FOR THE ESTIMATION OF REDUCING GROUPS IN MILK POWDERS.
Canadian Journal of Research,
Vol. 23b,
Issue. 3,
p.
91.
Patton, Stuart
and
Josephson, Donald V.
1949.
Observations on the Application of the Nitroprusside Test to Heated Milk.
Journal of Dairy Science,
Vol. 32,
Issue. 5,
p.
398.
Forster, T.L.
and
Sommer, H.H.
1951.
Manganese, Trypsin, Milk Proteins and the Susceptibility of Milk to Oxidized Flavor Development.
Journal of Dairy Science,
Vol. 34,
Issue. 10,
p.
992.
Stewart, Aubrey P.
1951.
Determination of Heat-Produced Reducing Substances in Milk with Porphyrexide.
Journal of Dairy Science,
Vol. 34,
Issue. 8,
p.
743.
Hutton, J.T.
and
Patton, S.
1952.
The Origin of Sulfhydryl Groups in Milk Proteins and their Contributions to “Cooked” Flavor.
Journal of Dairy Science,
Vol. 35,
Issue. 8,
p.
699.
Patton, Stuart
1955.
Browning and Associated Changes in Milk and Its Products: A Review.
Journal of Dairy Science,
Vol. 38,
Issue. 5,
p.
457.
Henningson, R.W.
and
Kosikowski, F.V.
1957.
A Nutritional Concept of the Germicidal Property of Raw Milk.
Journal of Dairy Science,
Vol. 40,
Issue. 7,
p.
818.
OWUSU-APENTEN, R.
2005.
Colorimetric Analysis of Protein Sulfhydyl Groups in Milk: Applications and Processing Effects.
Critical Reviews in Food Science and Nutrition,
Vol. 45,
Issue. 1,
p.
1.