THE KEEPING QUALITY OF WHOLE MILK POWDER .2. THE EFFECT OF PREHEAT TEMPERATURES ON THE DEVELOPMENT OF PEROXIDES AND FERRICYANIDE-REDUCING GROUPS UNDER DIFFERENT STORAGE CONDITIONS

被引：4

作者：

DECKER, CW

ASHWORTH, US

CHRISTENSEN, LJ

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1951年 / 34卷 / 05期

关键词：

D O I：

10.3168/jds.S0022-0302(51)91729-8

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：412 / 418

页数：7

共 19 条

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[6] THE EFFECT OF THE PRE-HEATING TEMPERATURE ON THE BACTERIAL COUNT AND STORAGE LIFE OF WHOLE MILK POWDER SPRAY-DRIED BY THE KRAUSE PROCESS [J].

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[7] THE KEEPING QUALITY OF SAMPLES OF COMMERCIALLY DRIED MILK PACKED IN AIR AND IN INERT GAS [J].

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

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[9]

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[10]

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

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