Amino-acid content of raw and heat-sterilized cow's milk
نویسندگان
چکیده
منابع مشابه
Amino-acid content of raw and heat-sterilized cow's milk.
It is well known that the nutritive value of milk proteins is reduced by heating, for example when milk is brought to, and kept for some time at, its boiling point. The reduction may be due either to the breakdown of certain amino acids under the influence of heat, or to combination of amino acids with other chemical constituents of milk, as in the formation of the so-called Schiff bases due to...
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ژورنال
عنوان ژورنال: British Journal of Nutrition
سال: 1959
ISSN: 0007-1145,1475-2662
DOI: 10.1079/bjn19590052