共 23 条
- [1] BAUMANN C. A., 1934, JOUR BIOL CHEM, V105, P167
- [2] BECK G. H., 1939, JOUR DAIRY SCI, V22, P17, DOI 10.3168/jds.S0022-0302(39)92846-8
- [3] Koehn CJ, 1940, J BIOL CHEM, V132, P527
- [4] KRUKOVSKY VLADIMIR N., 1942, JOUR DAIRY SCI, V25, P297, DOI 10.3168/jds.S0022-0302(42)95297-4
- [5] TOCOPHEROL, CAROTENOID AND VITAMIN-A CONTENT OF THE MILK FAT AND THE RESISTANCE OF MILK TO THE DEVELOPMENT OF OXIDIZED FLAVORS AS INFLUENCED BY BREED AND SEASON[J]. JOURNAL OF DAIRY SCIENCE, 1950, 33 (11) : 791 - 796KRUKOVSKY, VNWHITING, FLOOSLI, JK
- [6] FURTHER STUDIES ON THE INFLUENCE OF TOCOPHEROL SUPPLEMENTATION ON THE VITAMIN CONTENT OF THE MILK FAT, STABILITY OF MILK AND MILK AND FAT PRODUCTION[J]. JOURNAL OF DAIRY SCIENCE, 1952, 35 (10) : 834 - 838KRUKOVSKY, VNLOOSLI, JK
- [7] KRUKOVSKY VN, 1949, J DAIRY SCI, V32, P700
- [8] KRUKOVSKY VN, 1952, J DAIRY SCI, V35, P481
- [9] KRUKOVSKY VN, 1951, J DAIRY SCI, V34, P484
- [10] LIPID DETERIORATION IN DAIRY PRODUCTS - THE STABILITY OF MILK FAT AND FAT-SOLUBLE VITAMINS AS DETERMINED BY THE RE-EMULSIFICATION TEST[J]. JOURNAL OF DAIRY SCIENCE, 1948, 31 (11) : 961 - 972KRUKOVSKY, VNGUTHRIE, ESWHITING, F