LIPID DETERIORATION IN DAIRY PRODUCTS - THE STABILITY OF MILK FAT AND FAT-SOLUBLE VITAMINS AS DETERMINED BY THE RE-EMULSIFICATION TEST

被引：13

作者：

KRUKOVSKY, VN

GUTHRIE, ES

WHITING, F

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(48)92283-8

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：961 / 972

页数：12

共 15 条

[1]

CHILSON WH, 1935, MILK PLANT MONTHLY, V24, P24

[2]

CHILSON WH, 1935, MILK PLANT MONTHLY, V24, P30

[3]

HERRINGTON B. L., 1942, JOUR DAIRY SCI, V25, P241, DOI 10.3168/jds.S0022-0302(42)95289-5

[4]

Koehn CJ, 1940, J BIOL CHEM, V132, P527

[5]

KRUKOVSKY V. N., 1940, JOUR DAIRY SCI, V23, P1109, DOI 10.3168/jds.S0022-0302(40)95598-9

[6]

KRUKOVSKY V. N., 1939, JOUR DAIRY SCI, V22, P137, DOI 10.3168/jds.S0022-0302(39)92866-3

[7]

Krukovsky Vladimir N., 1944, JOUR DAIRY SCI, V27, P249, DOI 10.3168/jds.S0022-0302(44)92591-9

[8]

Krukovsky Vladimir N., 1943, JOUR DAIRY SCI, V26, P869, DOI 10.3168/jds.S0022-0302(43)92780-8

KRUKOVSKY, VN ;

GUTHRIE, ES .

KRUKOVSKY, VN ;

GUTHRIE, ES .