EFFECT OF INTRAVENOUSLY INJECTED TOCOPHEROL ON OXIDIZED FLAVOR IN MILK

被引：16

作者：

ERICKSON, DR

RONNING, M

DUNKLEY, WL

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1963年 / 46卷 / 09期

关键词：

D O I：

10.3168/jds.S0022-0302(63)89178-X

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：911 / &

共 14 条

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[7] 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 [J].

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[8] 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].

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[9] INFLUENCE OF ROUGHAGES ON CERTAIN BIOCHEMICAL PROPERTIES OF MILK [J].

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[10] THE INFLUENCE OF TOCOPHEROLS AND COD LIVER OIL ON THE STABILITY OF MILK [J].

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