SOME FACTORS AFFECTING THE ACTION OF BENZOYL PEROXIDE IN THE BLEACHING OF MILK AND CREAM FOR BLUE CHEESE MANUFACTURE

被引：8

作者：

KURAMOTO, S

JEZESKI, JJ

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(54)91396-X

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：1241 / 1246

页数：6

共 5 条

[1]

Boyer P. D., 1944, INDUST AND ENGINEER CHEM ANALYT ED, V16, P101, DOI 10.1021/i560126a010

[2]

HUNZIKER OF, 1940, BUTTER IND

[3] THE VITAMIN-A POTENCY OF CREAMERY BUTTER PRODUCED IN MINNESOTA [J].

JENNESS, R ;

PALMER, LS .

WESWIG, PH ;

HAAG, JR ;

PIERCE, RT .

[5]

1950, FED REG, V15, P5663