The effect of spray-drying and the subsequent storage of the dried product on the vitamin A, D, and riboflavin content of eggs

被引：8

作者：

Denton, CA ^{[1
]}

Cabell, CA ^{[1
]}

Bastron, H ^{[1
]}

Davis, R ^{[1
]}

机构：

[1] US Dept Agr, Beltsville Res Ctr, Bur Anim Ind, Agr Res Adm, Beltsville, MD USA

来源：

关键词：

D O I：

10.1093/jn/28.6.421

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：421 / 426

页数：6

共 5 条

[1] The effect of dehydration upon the vitamin A content of eggs [J].

Hauge, SM ;

Zscheile, FP .

[2] Vitamin content of spray-dried whole egg [J].

Klose, AA ;

Jones, GI ;

Fevold, HL .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1943, 35 :1203-1205

[3]

MADSEN LL, 1938, P AM SOC ANIM PROD, P327

[4] A microbiological assay for riboflavin [J].

Snell, EE ;

Strong, FM .

INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1939, 11 :0346-0350

[5]

Steenbock H, 1925, J BIOL CHEM, V64, P263