FORMIC ACID CONTENT OF MILK HEATED TO HIGH TEMPERATURES AS DETERMINED BY THE DISTILLATION PROCEDURE

被引：9

作者：

GOULD, IA

FRANTZ, RS

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1946年 / 29卷 / 01期

关键词：

D O I：

10.3168/jds.S0022-0302(46)92439-3

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

收藏

页码：27 / 31

页数：5

相关论文

共 4 条

[1] SOME RELATIONSHIPS BETWEEN PH, TITRABLE ACIDITY, AND THE FORMOL TITRATION IN MILK HEATED TO HIGH TEMPERATURES [J].

GOULD, IA ;

FRANTZ, RS .

JOURNAL OF DAIRY SCIENCE, 1945, 28 (05) :387-399

[2] LACTIC ACID IN DAIRY PRODUCTS .3. THE EFFECT OF HEAT ON TOTAL ACID AND LACTIC ACID PRODUCTION AND ON LACTOSE DESTRUCTION [J].

GOULD, IA .

JOURNAL OF DAIRY SCIENCE, 1945, 28 (05) :367-377

[3] THE FORMATION OF VOLATILE ACIDS IN MILK BY HIGH-TEMPERATURE HEAT TREATMENT [J].

GOULD, IA .

JOURNAL OF DAIRY SCIENCE, 1945, 28 (05) :379-386

[4]

1940, OFFICIAL TENTATIVE M, P466