ASCORBIC ACID OXIDATION A KEY FACTOR IN THE INHIBITION OR PROMOTION OF THE TALLOWY FLAVOR IN MILK

被引：34
作者：
KRUKOVSKY, VN
GUTHRIE, ES
机构：
来源：
JOURNAL OF DAIRY SCIENCE | 1945年 / 28卷 / 08期
关键词：
D O I：
10.3168/jds.S0022-0302(45)95210-6
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
收藏
页码：565 / 579
页数：15
相关论文
共 25 条
[1]  
[Anonymous], 1897, LECT WORK PRINCIPAL
[2]  
BROWN W. CARSON, 1937, JOUR DAIRY SCI, V20, P599, DOI 10.3168/jds.S0022-0302(37)95718-7
[3]  
CHILSON WH, 1935, MILK PLANT MONTHLY, V24, P24
[4]  
CHILSON WH, 1935, MILK PLANT MONTHLY, V24, P30
[5]  
Dahle C. D., 1943, FOOD INDUST, V15, P76
[6]  
DAHLE CD, 1937, PA AGR EXPT STA B, V347
[7]  
GREENBANK GEORGE R., 1940, JOUR DAIRY SCI, V23, P725, DOI 10.3168/jds.S0022-0302(40)95562-X
[8]   Some factors concerned in the autoxidation of fats - With especial reference to butter fat [J].
Greenbank, GR ;
Holm, GE .
INDUSTRIAL AND ENGINEERING CHEMISTRY, 1924, 16 :598-601
[9]  
Gunsalus IC, 1941, J BIOL CHEM, V141, P853
[10]  
Hand D B, 1938, Science, V87, P439, DOI 10.1126/science.87.2263.439-a
123