THE EFFECTS OF NORDIHYDROGUAIARETIC ACID, SALT AND TEMPERATURE OF STORAGE ON THE STABILITY OF FAT AND FAT-SOLUBLE VITAMINS IN CREAM AND BUTTER

被引：8

作者：

KRUKOVSKY, VN

THEOKAS, DA

WHITING, F

GUTHRIE, ES

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1949年 / 32卷 / 07期

关键词：

D O I：

10.3168/jds.S0022-0302(49)92100-1

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

收藏

页码：679 / 687

页数：9

相关论文

共 8 条

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[2] LIPID DETERIORATION IN DAIRY PRODUCTS - THE STABILITY OF MILK FAT AND FAT-SOLUBLE VITAMINS AS DETERMINED BY THE RE-EMULSIFICATION TEST
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[3] THE INFLUENCE OF TOCOPHEROLS AND COD LIVER OIL ON THE STABILITY OF MILK
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[J]. JOURNAL OF DAIRY SCIENCE, 1949, 32 (03) : 196 - 201
[4] KRUKOVSKY VN, 1947, UNPUB
[5] Lundberg W. O., 1944, OIL AND SOAP, V21, P33, DOI 10.1007/BF02593156
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[7] STULL JW, 1947, J DAIRY SCI, V30, P541
[8] A STUDY OF THE USE OF THE ANTIOXIDANT NORDIHYDROGUAIARETIC ACID IN DAIRY PRODUCTS .2. ITS ANTIOXYGENIC PROPERTIES IN UNSWEETENED FROZEN CREAM
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