THE KEEPING QUALITY OF WHOLE MILK POWDER .4. THE ANTIOXIDANT PROPERTIES OF NDGA AND CERTAIN EMULSIFYING AGENTS

被引：8

作者：

BUSCH, AA

DECKER, CW

ASHWORTH, US

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1952年 / 35卷 / 06期

关键词：

D O I：

10.3168/jds.S0022-0302(52)93732-6

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：524 / 532

页数：9

共 18 条

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[2] THE KEEPING QUALITY OF WHOLE MILK POWDER .1. THE EFFECT OF PREHEAT TEMPERATURE OF THE MILK ON THE DEVELOPMENT OF RANCID, OXIDIZED AND STALE FLAVORS WITH DIFFERENT STORAGE CONDITIONS [J].

CHRISTENSEN, LJ ;

DECKER, CW ;

ASHWORTH, US .

JOURNAL OF DAIRY SCIENCE, 1951, 34 (05) :404-411

[3] THE KEEPING QUALITY OF DRY WHOLE MILK SPRAY DRIED IN AN ATMOSPHERE OF AN INERT GAS [J].

COULTER, ST .

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[4]

COULTER ST, 1944, CAN DAIRY ICE CREAM, V23, P10

[5] THE REDUCING CAPACITY OF MILK AND MILK PRODUCTS AS MEASURED BY A MODIFIED FERRICYANIDE METHOD [J].

CROWE, LK ;

JENNESS, R ;

COULTER, ST .

JOURNAL OF DAIRY SCIENCE, 1948, 31 (07) :595-610

[6]

HENING JC, 1948, NEW YORK AGR EXPT ST, V284

[7] THE SOLUBILITY OF WHOLE MILK POWDER AS AFFECTED BY PROTEIN STABILIZERS AND BY EMULSIFIERS [J].

HIBBS, RA ;

ASHWORTH, US .

JOURNAL OF DAIRY SCIENCE, 1951, 34 (11) :1084-1091

[8]

HOCKBERG M, 1943, IND ENG CHEM ANAL ED, V15, P182

[9]

KING N., 1948, Nederlandsch Melk- en Zuiveltijdschrift, V2, P137

[10]

KRUKOVSKY VN, 1949, J DAIRY SCI, V32, P695, DOI 10.3168/jds.S0022-0302(49)92104-9

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