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 / &

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[21] KRUKOVSKY VN, 1951, J DAIRY SCI, V34, P484
[22] INFLUENCE OF ROUGHAGES ON CERTAIN BIOCHEMICAL PROPERTIES OF MILK
KRUKOVSKY, VN
TRIMBERGER, GW
TURK, KL
LOOSLI, JK
HENDERSON, CR
[J]. JOURNAL OF DAIRY SCIENCE, 1954, 37 (01) : 1 - 9
[23] ASCORBIC ACID OXIDATION IN MILK BY PREFORMED HYDROGEN PEROXIDE
KRUKOVSKY, VN
[J]. JOURNAL OF DAIRY SCIENCE, 1949, 32 (02) : 163 - 165
[24] VITAMIN-C, HYDROGEN PEROXIDE, COPPER AND THE TALLOWY FLAVOR IN MILK
KRUKOVSKY, VN
GUTHRIE, ES
[J]. JOURNAL OF DAIRY SCIENCE, 1946, 29 (05) : 293 - 306
[25] ASCORBIC ACID OXIDATION A KEY FACTOR IN THE INHIBITION OR PROMOTION OF THE TALLOWY FLAVOR IN MILK
KRUKOVSKY, VN
GUTHRIE, ES
[J]. JOURNAL OF DAIRY SCIENCE, 1945, 28 (08) : 565 - 579
[26] LIPID DETERIORATION IN DAIRY PRODUCTS - THE STABILITY OF MILK FAT AND FAT-SOLUBLE VITAMINS AS DETERMINED BY THE RE-EMULSIFICATION TEST
KRUKOVSKY, VN
GUTHRIE, ES
WHITING, F
[J]. JOURNAL OF DAIRY SCIENCE, 1948, 31 (11) : 961 - 972
[27] THE INFLUENCE OF TOCOPHEROLS AND COD LIVER OIL ON THE STABILITY OF MILK
KRUKOVSKY, VN
LOOSLI, JK
WHITING, F
[J]. JOURNAL OF DAIRY SCIENCE, 1949, 32 (03) : 196 - 201
[28] THE ORIGIN OF OXIDIZED FLAVORS AND FACTORS RESPONSIBLE FOR THEIR DEVELOPMENT IN MILK AND MILK PRODUCTS
KRUKOVSKY, VN
[J]. JOURNAL OF DAIRY SCIENCE, 1952, 35 (01) : 21 - 29
[29] KRUKOVSKY VN, 1939, J DAIRY SCI, V22, P127
[30] KRUKOVSKY VN, 1950, A 117 MACS, pA2

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