共 14 条
- [1] THE RELATIONSHIP OF ASCORBIC ACID TO THE DEVELOPMENT OF OXIDIZED FLAVOR IN MARKET MILK[J]. JOURNAL OF DAIRY SCIENCE, 1949, 32 (04) : 306 - 315CHILSON, WHMARTIN, WHPARRISH, DB
- [2] Gunsalus IC, 1941, J BIOL CHEM, V141, P853
- [3] TOCOPHEROL, CAROTENOID AND VITAMIN-A CONTENT OF THE MILK FAT AND THE RESISTANCE OF MILK TO THE DEVELOPMENT OF OXIDIZED FLAVORS AS INFLUENCED BY BREED AND SEASON[J]. JOURNAL OF DAIRY SCIENCE, 1950, 33 (11) : 791 - 796KRUKOVSKY, VNWHITING, FLOOSLI, JK
- [4] ASCORBIC ACID OXIDATION IN MILK BY PREFORMED HYDROGEN PEROXIDE[J]. JOURNAL OF DAIRY SCIENCE, 1949, 32 (02) : 163 - 165KRUKOVSKY, VN
- [5] THE EFFECTS OF NORDIHYDROGUAIARETIC ACID, SALT AND TEMPERATURE OF STORAGE ON THE STABILITY OF FAT AND FAT-SOLUBLE VITAMINS IN CREAM AND BUTTER[J]. JOURNAL OF DAIRY SCIENCE, 1949, 32 (07) : 679 - 687KRUKOVSKY, VNTHEOKAS, DAWHITING, FGUTHRIE, ES
- [6] ASCORBIC ACID OXIDATION A KEY FACTOR IN THE INHIBITION OR PROMOTION OF THE TALLOWY FLAVOR IN MILK[J]. JOURNAL OF DAIRY SCIENCE, 1945, 28 (08) : 565 - 579KRUKOVSKY, VNGUTHRIE, ES
- [7] THE INFLUENCE OF TOCOPHEROLS AND COD LIVER OIL ON THE STABILITY OF MILK[J]. JOURNAL OF DAIRY SCIENCE, 1949, 32 (03) : 196 - 201KRUKOVSKY, VNLOOSLI, JKWHITING, F
- [8] KRUKOVSKY VN, 1948, LIPID DETERIORATION
- [9] MOLECULAR DISTILLATION AS A STEP IN THE CHEMICAL DETERMINATION OF TOTAL AND GAMMA-TOCOPHEROLS[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1946, 18 (11): : 707 - 708QUAIFE, MLHARRIS, PL
- [10] SHARP PAUL F., 1938, JOUR DAIRY SCI, V21, P85, DOI 10.3168/jds.S0022-0302(38)95619-X