HEATING AS A MEANS OF PREVENTING AN OXIDIZED FLAVOR IN MILK DURING FROZEN STORAGE

被引：9

作者：

BELL, RW

MUCHA, TJ

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(51)91732-8

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：432 / 437

页数：6

共 7 条

[1]

BELL RW, 1948, J DAIRY SCI, V31, P720, DOI 10.3168/jds.S0022-0302(48)92282-6

[2]

CHILSON WH, 1935, MILK PLANT MONTHLY, V24, P24

[3]

DAHLE CD, 1937, PENNSYLVANIA STATE C, V347

[4]

GJESSING ERLAND. C, 1940, JOUR DAIRY SRI, V23, P373, DOI 10.3168/jds.S0022-0302(40)95538-2

[5] ASCORBIC ACID OXIDATION IN MILK BY PREFORMED HYDROGEN PEROXIDE [J].

KRUKOVSKY, VN .

[6]

SHARP PAUL F., 1938, JOUR DAIRY SCI, V21, P85, DOI 10.3168/jds.S0022-0302(38)95619-X

[7]

US PHS B, V220