QUALITY AND FLAVOR OF DAIRY PRODUCTS - REVIEW OF BIOCHEMICAL PROPERTIES OF MILK AND LIPIDE DETERIORATION IN MILK AND MILK PRODUCTS AS INFLUENCED BY NATURAL VARIETAL FACTORS

被引：16

作者：

KRUKOVSKY, V

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1961年 / 9卷 / 06期

关键词：

D O I：

10.1021/jf60118a008

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：439 / &

相关论文

共 46 条

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[3] DAHLE CD, 1938, MILK DEALER, V27, P68
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[5] FISHY FLAVOUR IN DAIRY PRODUCTS .3. THE VOLATILE COMPOUNDS ASSOCIATED WITH FISHY FLAVOUR IN WASHED CREAM
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[6] GARRETT O. F., 1939, Journal of Dairy Science, V22, P717, DOI 10.3168/jds.S0022-0302(39)92928-0
[7] THE OXIDIZED FLAVOR IN MILK AND DAIRY PRODUCTS - A REVIEW
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[J]. JOURNAL OF DAIRY SCIENCE, 1948, 31 (10) : 913 - 933
[8] QUALITY OF DAIRY PRODUCTS - VITAMIN A, CAROTENOID, IODINE, AND THIOCYANOGEN VALUES, AND REFRACTIVE INDEX OF MILK FAT AS INFLUENCED BY FEED, AND BY INDIVIDUAL AND BREED DIFFERENCES
KRUKOVSKY, V
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1961, 9 (04) : 326 - &
[9] KRUKOVSKY V. N., 1938, Journal of Dairy Science, V21, P142, DOI 10.3168/jds.S0022-0302(38)93021-8
[10] Krukovsky V. N., 1945, MILK DEALER, V35, P45

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