COMPOSITION AND NUTRITIVE VALUE OF CHEESE PRODUCED FROM MILK TREATED WITH HYDROGEN PEROXIDE AND CATALASE

被引：18

作者：

TEPLY, LJ

DERSE, PH

PRICE, WV

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(58)90971-8

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：593 / 605

页数：13

共 17 条

[1] ATKINS L, 1953, IND ENG CHEM ANAL ED, V15, P141
[2] HARTMAN ARTHUR M., 1956, FOOD RES, V21, P540
[3] HENDERSON LM, 1948, J BIOL CHEM, V172, P15
[4] DETERMINATION OF VITAMIN-A IN MILK
HOCHBERG, M
[J]. JOURNAL OF DAIRY SCIENCE, 1948, 31 (04) : 315 - 321
[5] MORRIS AJ, 1951, FARM HOME SCI, V12, P79
[6] NAMBUDRIPAD V. K. N., 1952, INDIAN JOUR DAIRY SCI, V5, P135
[7] PRICE WH, 1957, COMMUNICATION
[8] PRICE WV, 1953, J ASS OFFIC AGR CHEM, V36, P625
[9] SATTA E, 1943, MED BIOL, V3, P333
[10] Skeggs HR, 1944, J BIOL CHEM, V156, P21