SOME ORGANIC ACIDS IN RAW AND HEATED SKIMMILK

被引：16

作者：

MORR, CV

HARPER, WJ

GOULD, IA

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1957年 / 40卷 / 08期

关键词：

D O I：

10.3168/jds.S0022-0302(57)94581-2

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：964 / 972

页数：9

共 13 条

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[4]

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[5] FORMIC ACID CONTENT OF MILK HEATED TO HIGH TEMPERATURES AS DETERMINED BY THE DISTILLATION PROCEDURE [J].

GOULD, IA ;

FRANTZ, RS .

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[6] LACTIC ACID IN DAIRY PRODUCTS .3. THE EFFECT OF HEAT ON TOTAL ACID AND LACTIC ACID PRODUCTION AND ON LACTOSE DESTRUCTION [J].

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[7] THE FORMATION OF VOLATILE ACIDS IN MILK BY HIGH-TEMPERATURE HEAT TREATMENT [J].

GOULD, IA .

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[8] IDENTIFICATION OF SOME ORGANIC ACIDS BY PAPER CHROMATOGRAPHY [J].

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[9]

KERN J., 1954, Journal of Dairy Science, V37, P904, DOI 10.3168/jds.S0022-0302(54)91343-0

[10]

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