EFFECT OF ADDED ANIMAL FATS AND VEGETABLE OILS ON STABILITY OF CAROTENE IN DEHYDRATED ALFALFA MEAL

被引：21

作者：

BICKOFF, EM

THOMPSON, CR

LIVINGSTON, AL

VANATTA, GR

GUGGOLZ, J

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1955年 / 3卷 / 01期

关键词：

D O I：

10.1021/jf60047a010

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：67 / 69

页数：3

共 14 条

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[4]

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[6] ALFALFA CAROTENE - STABILITY OF CAROTENE IN DEHYDRATED ALFALFA MEAL WITH EFFECT OF ANTIOXIDANTS, OIL, AND HEAT [J].

MITCHELL, HL ;

BEAUCHENE, RE ;

SILKER, RE .

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[7]

Reeve R. M., 1943, FOOD RES, V8, P137, DOI 10.1111/j.1365-2621.1943.tb16555.x

[8]

SCHWEIGERT BS, 1952, AM MEAT I B, V15

[9]

SCUDI, 1941, J BIOL CHEM, V141, P451

[10] VITAMIN STABILIZATION - EFFECT OF ADDED STABILIZED ANIMAL FATS ON STABILITY OF VITAMIN-A IN FEEDS [J].

SIEDLER, AJ ;

SCHWEIGERT, BS .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1954, 2 (04) :193-195

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