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

被引：29

作者：

KRUKOVSKY, VN

WHITING, F

LOOSLI, JK

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1950年 / 33卷 / 11期

关键词：

D O I：

10.3168/jds.S0022-0302(50)91969-2

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：791 / 796

页数：6

共 13 条

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[8] THE INFLUENCE OF TOCOPHEROLS AND COD LIVER OIL ON THE STABILITY OF MILK [J].

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