FLAVOR STABILITY OF BUTTER PRINTS DURING FROZEN AND REFRIGERATED STORAGE

被引：3

作者：

EMMONS, DB

FROEHLICH, DA

PAQUETTE, GJ

BECKETT, DC

MODLER, HW

BUTLER, G

BRACKENRIDGE, P

DANIELS, G

机构：

[1] AGR CANADA,ENGN & STAT RES INST,RES BRANCH,OTTAWA K1A 0C6,ONTARIO,CANADA

[2] AGR CANADA,DIV DAIRY FRUIT & VEGETABLE,FOOD PROD & INSPECT BRANCH,OTTAWA K1A 0C6,ONTARIO,CANADA

来源：

JOURNAL OF DAIRY SCIENCE | 1986年 / 69卷 / 09期

关键词：

D O I：

10.3168/jds.S0022-0302(86)80685-3

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：2451 / 2457

页数：7

共 18 条

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[4] LIGHT TRANSMISSION CHARACTERISTICS OF WRAPPING MATERIALS AND OXIDATION OF BUTTER BY FLUORESCENT LIGHT [J].

EMMONS, DB ;

FROEHLICH, DA ;

PAQUETTE, GJ ;

BUTLER, G ;

BECKETT, DC ;

MODLER, HW ;

BRACKENRIDGE, P ;

DANIELS, G .

JOURNAL OF DAIRY SCIENCE, 1986, 69 (09) :2248-2267

[5]

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[8]

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[9]

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[10]

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