EFFECTS OF PROCESSING STAGE AND STORAGE-CONDITIONS ON CHOLESTEROL OXIDATION-PRODUCTS IN BUTTER AND CHEDDAR CHEESE

被引：24

作者：

SANDER, BD ^{[1
]}

SMITH, DE ^{[1
]}

ADDIS, PB ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108

来源：

JOURNAL OF DAIRY SCIENCE | 1988年 / 71卷 / 12期

关键词：

D O I：

10.3168/jds.S0022-0302(88)79921-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：3173 / 3178

页数：6

共 19 条

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[10] CHOLESTEROL OXIDES IN SWEDISH FOODS AND FOOD INGREDIENTS - FRESH EGGS AND DEHYDRATED EGG PRODUCTS [J].

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