THE KEEPING QUALITY OF WHOLE MILK POWDER .3. THE USE OF ANTIOXIDANTS-ASCORBIC ACID AND SODIUM CITRATE

被引：5

作者：

DECKER, CW

ASHWORTH, US

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1951年 / 34卷 / 07期

关键词：

D O I：

10.3168/jds.S0022-0302(51)91758-4

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：633 / 640

页数：8

共 15 条

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[4] EXPERIMENTS ON THE USE OF ANTIOXIDANTS IN SPRAY-DRIED WHOLE-MILK POWDER [J].

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SMITH, JAB .

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[5]

GREENBANK GEORGE R., 1940, JOUR DAIRY SCI, V23, P725, DOI 10.3168/jds.S0022-0302(40)95562-X

[6]

HENRY K. M., 1939, JOUR DAIRY RES, V10, P272, DOI 10.1017/S0022029900002909

[7]

HILLS GL, 1946, J DAIRY RES, V14, P340, DOI 10.1017/S0022029900004799

[8]

HOLLENDER H. A., 1942, JOUR DAIRY SCI, V25, P249, DOI 10.3168/jds.S0022-0302(42)95290-1

[9]

JOSEPHSON DV, 1945, B PENN STATE COLL, V473

[10] ASCORBIC ACID OXIDATION A KEY FACTOR IN THE INHIBITION OR PROMOTION OF THE TALLOWY FLAVOR IN MILK [J].

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