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

被引：10

作者：

CHRISTENSEN, LJ

DECKER, CW

ASHWORTH, US

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1951年 / 34卷 / 05期

关键词：

D O I：

10.3168/jds.S0022-0302(51)91728-6

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：404 / 411

页数：8

共 25 条

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