CHEMICAL AND SENSORY EVALUATION OF IRON-FORTIFIED MILK

被引：27

作者：

WANG, CF ^{[1
]}

KING, RL ^{[1
]}

机构：

[1] UNIV MARYLAND, DEPT DAIRY SCI, COLLEGE PK, MD 20742 USA

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02118.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：938 / 940

页数：3

共 21 条

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[6]

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[7] OXIDATION OF MILK FAT GLOBULE MEMBRANE MATERIAL .1. THIOBARBITURIC ACID REACTION AS A MEASURE OF OXIDIZED FLAVOR IN MILK AND MODEL SYSTEMS [J].

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[8]

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[9] DISTRIBUTION OF NATURAL AND ADDED COPPER AND IRON IN MILK [J].

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[10] DIRECT ADDITION OF TOCOPHEROL TO MILK FOR CONTROL OF OXIDIZED FLAVOR [J].

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