THE RELATIONSHIP OF ASCORBIC ACID TO THE DEVELOPMENT OF OXIDIZED FLAVOR IN MARKET MILK

被引：12

作者：

CHILSON, WH

MARTIN, WH

PARRISH, DB

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(49)92043-3

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：306 / 315

页数：10

共 12 条

[1] BECK G. H., 1939, JOUR DAIRY SCI, V22, P17, DOI 10.3168/jds.S0022-0302(39)92846-8
[2] BROWN W. CARSON, 1940, JOUR DAIRY SCI, V23, P629, DOI 10.3168/jds.S0022-0302(40)95555-2
[3] CHILSON WH, 1935, MILK PLANT MONTHLY, V24, P24
[4] CHILSON WH, 1935, MILK PLANT MONTHLY, V24, P30
[5] GJESSING ERLAND. C, 1940, JOUR DAIRY SRI, V23, P373, DOI 10.3168/jds.S0022-0302(40)95538-2
[6] GREENBANK GEORGE R., 1940, JOUR DAIRY SCI, V23, P725, DOI 10.3168/jds.S0022-0302(40)95562-X
[7] THE OXIDIZED FLAVOR IN MILK AND DAIRY PRODUCTS - A REVIEW
GREENBANK, GR
[J]. JOURNAL OF DAIRY SCIENCE, 1948, 31 (10) : 913 - 933
[8] THE EFFECT OF ROUTE DELIVERY ON THE FLAVOR RIBOFLAVIN, AND ASCORBIC ACID CONTENT OF MILK
JOSEPHSON, DV
BURGWALD, LH
STOLTZ, RB
[J]. JOURNAL OF DAIRY SCIENCE, 1946, 29 (05) : 273 - 284
[9] ASCORBIC ACID OXIDATION A KEY FACTOR IN THE INHIBITION OR PROMOTION OF THE TALLOWY FLAVOR IN MILK
KRUKOVSKY, VN
GUTHRIE, ES
[J]. JOURNAL OF DAIRY SCIENCE, 1945, 28 (08) : 565 - 579
[10] OLSON FC, 1942, J DAIRY SCI, V25, P1023