THE INTERRELATIONSHIPS OF PROCESSING TREATMENTS AND OXIDATION REDUCTION SYSTEMS AS FACTORS AFFECTING THE KEEPING QUALITY OF DRY WHOLE MILK

被引：20

作者：

HARLAND, HA

COULTER, ST

JENNESS, R

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1952年 / 35卷 / 08期

关键词：

D O I：

10.3168/jds.S0022-0302(52)91650-0

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：643 / 654

页数：12

共 23 条

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[7] THE KEEPING QUALITY OF WHOLE MILK POWDER .3. THE USE OF ANTIOXIDANTS-ASCORBIC ACID AND SODIUM CITRATE [J].

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[8] 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 [J].

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Doan F. J., 1943, JOUR DAIRY SCI, V26, P1031, DOI 10.3168/jds.S0022-0302(43)92803-6

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