Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by
Crossref.
Aschaffenburg, R.
Rowland, S. J.
and
Blair, G. W. Scott
1952.
Section C. Dairy chemistry and physics: Part I. Chemistry and Physical Chemistry: Part II. Rheology.
Journal of Dairy Research,
Vol. 19,
Issue. 2,
p.
226.
Cox, C. P.
1952.
463. Changes with temperature in the viscosity of whole milk.
Journal of Dairy Research,
Vol. 19,
Issue. 1,
p.
72.
Rutz, W.D.
Whitnah, C.H.
and
Baetz, G.D.
1955.
Some Physical Properties of Milk. I. Density.
Journal of Dairy Science,
Vol. 38,
Issue. 12,
p.
1312.
Whitnah, G.H.
Rutz, WM.D.
and
Fryer, H.C.
1956.
Some Physical Properties of Milk. II. Effects of Age upon the Viscosity of Pasteurized Whole Milk.
Journal of Dairy Science,
Vol. 39,
Issue. 4,
p.
356.
Whitnah, C.H.
Rutz, W.D.
and
Fryer, H.C.
1956.
Some Physical Properties of Milk. III. Effects of Homogenization Pressures on the Viscosity of Whole Milk.
Journal of Dairy Science,
Vol. 39,
Issue. 11,
p.
1500.
Blair, G.W. Scott
1958.
Advances in Food Research Volume 8.
Vol. 8,
Issue. ,
p.
1.
Muck, G.A.
and
Tobias, J.
1962.
Effect of High Heat Treatment on the Viscosity of Model Milk Systems.
Journal of Dairy Science,
Vol. 45,
Issue. 4,
p.
481.
Phipps, L. W.
1969.
The interrelationship of the viscosity, fat content and temperature of cream between 40° and 80°C.
Journal of Dairy Research,
Vol. 36,
Issue. 3,
p.
417.
PRENTICE, J. H.
1972.
RHEOLOGY AND TEXTURE OF DAIRY PRODUCTS.
Journal of Texture Studies,
Vol. 3,
Issue. 4,
p.
415.
Sone, Toshimaro
1972.
Consistency of Foodstuffs.
p.
50.
Fernández-Martín, F.
1972.
Influence of temperature and composition on some physical properties of milk and milk concentrates. II. Viscosity.
Journal of Dairy Research,
Vol. 39,
Issue. 1,
p.
75.
Phipps, Leslie W.
1982.
A viscometric study of the flocculation of the components in stored homogenized ultra-heat-treated cream.
Journal of Dairy Research,
Vol. 49,
Issue. 4,
p.
655.
Bertsch, Antonio J.
and
Cerf, Olivier
1983.
Dynamic viscosities of milk and cream from 70 to 135 °C.
Journal of Dairy Research,
Vol. 50,
Issue. 2,
p.
193.
Bakshi, A.S.
and
Smith, D.E.
1984.
Effect of Fat Content and Temperature on Viscosity in Relation to Pumping Requirements of Fluid Milk Products.
Journal of Dairy Science,
Vol. 67,
Issue. 6,
p.
1157.
ADAMS, J. P.
SIMUNOVIC, J.
and
SMITH, K. L.
1984.
Temperature Histories in a UHT Indirect Heat Exchanger.
Journal of Food Science,
Vol. 49,
Issue. 1,
p.
273.
Sherbon, John W.
1988.
Fundamentals of Dairy Chemistry.
p.
409.