EFFECT OF FORTIFICATION WITH IRON ON SUSCEPTIBILITY OF SKIM MILK AND NONFAT DRY MILK TO OXIDATION

被引：9

作者：

KURTZ, FE ^{[1
]}

TAMSMA, A ^{[1
]}

PALLANSCH, MJ ^{[1
]}

机构：

[1] ARS, DAIRY PROD LAB, WASHINGTON, DC 20250 USA

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(73)85323-8

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：1139 / 1143

页数：5

共 7 条

[1]

CORBETT W. J., 1940, JOUR DAIRY SCI, V23, P209, DOI 10.3168/jds.S0022-0302(40)95513-8

[2]

FRITZ JC, 1972, J ASSOC OFF ANA CHEM, V55, P1128

KURTZ, FE ;

TAMSMA, A ;

PALLANSC.MJ .

[4] CONSISTENCY OF A TRAINED TASTE PANEL [J].

LIMING, NE .

[5] PRESCHOOL CHILDREN IN UNITED-STATES - WHO HAS IRON DEFICIENCY [J].

OWEN, GM ;

LUBIN, AH ;

GARRY, PJ .

[6]

PLA GW, 1971, J ASSOC OFF ANA CHEM, V54, P13

[7]

1972, 11 US DEP AGR AGR RE