CERTAIN FACTORS AFFECTING THE CONCENTRATION OF ACTIVE SULFHYDRYL COMPOUNDS IN HEATED CREAM

被引：3

作者：

GOULD, IA

KEENEY, PG

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(57)94477-6

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：297 / 308

页数：12

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[4]

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[5]

GOULD IA, 1940, 33RD ANN CONV INT MI, P553

[6] SOME FACTORS INFLUENCING THE REDUCING SYSTEMS IN DRY WHOLE MILK [J].

HARLAND, HA ;

COULTER, ST ;

JENNESS, R .

HARLAND, HA ;

ASHWORTH, US .

[8]

JENNESS R, 1954, AGR FOOD CHEM, V2, P75

[9]

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JENNESS, R .