THE DEAERATION OF RAW WHOLE MILK BEFORE HEAT TREATMENT AS A FACTOR IN RETARDING THE DEVELOPMENT OF THE TALLOWY FLAVOR IN ITS DRIED PRODUCT

被引：8

作者：

GREENBANK, GR

WRIGHT, PA

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(51)91786-9

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：815 / 818

页数：4

共 6 条

[1] THE OXIDIZED FLAVOR IN MILK AND DAIRY PRODUCTS - A REVIEW [J].

GREENBANK, GR .

[2]

GREENBANK GR, 1940, J DAIRY SCI, V23, P723

[3] SOME FACTORS INFLUENCING THE REDUCING SYSTEMS IN DRY WHOLE MILK [J].

HARLAND, HA ;

COULTER, ST ;

JENNESS, R .

[4]

HOLM GE, 1923, P WORLDS DAIRY C, V2, P1253

[5]

Townley R. C., 1943, JOUR DAIRY SCI, V26, P689, DOI 10.3168/jds.S0022-0302(43)92770-5

WRIGHT, PA ;

GREENBANK, GR .