EFFECT OF TEMPERATURE ON RATE OF AUTOXIDATION OF MILK FAT

被引：7

作者：

HAMM, DL

HAMMOND, EG

HOTCHKISS, DK

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1968年 / 51卷 / 04期

关键词：

D O I：

10.3168/jds.S0022-0302(68)87016-X

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：483 / +

页数：1

共 14 条

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[3] COMPARISON OF MODIFIED STAMM IRON AND LOCOMETRIC PEROXIDE DETERMINATIONS ON MILK FAT [J].

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[4] DETERMINATION OF PEROXIDES BY STAMM METHOD [J].

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SNYDER, HE .

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[5] OXIDIZED-METALLIC + GRASSY FLAVOR COMPONENTS OF AUTOXIDIZED MILK FAT [J].

HAMMOND, EG ;

HILL, FD .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (03) :180-&

[6]

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[7]

LUNDBERG WO, 1962, AUTOXIDATION ANTI ED, V2, P468

[8]

LUNDBERG WO, 1961, AUTOXIDATION ANTI ED, V1, P88

[9] STUDY OF METHODS FOR EVALUATION OF STABILITY OF FATS + SHORTENINGS [J].

POHLE, WD ;

TAYLOR, JR ;

VANGIESS.B ;

WEISS, TJ ;

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AHERN, JJ .

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[10]

PONT E. G., 1964, Australian Journal of Dairy Technology, V19, P108

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