EFFECT OF PROCESS AND TEMPERATURE DURING STORAGE ON ULTRAHIGH TEMPERATURE STEAM-INJECTED MILK

被引：21

作者：

EARLEY, RR

HANSEN, AP

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1982年 / 65卷 / 01期

关键词：

D O I：

10.3168/jds.S0022-0302(82)82147-4

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：11 / 16

页数：6

共 22 条

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[2]

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[3]

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[4]

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[5]

BINGHAM RJ, 1964, THESIS U WISCONSIN M

[6]

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[7]

DOWNEY WK, 1969, MAY P SEM ORG AGR I, P38

[8]

HANSEN AP, 1980, J FOOD QUALITY

[9] PRODUCTION OF VOLATILE FLAVOR COMPOUNDS IN ULTRAHIGH-TEMPERATURE PROCESSED MILK DURING ASEPTIC STORAGE [J].

JEON, IJ ;

THOMAS, EL ;

REINECCIUS, GA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1978, 26 (05) :1183-1188

[10] GAS CHROMATOGRAPHIC STUDY OF FLAVOR DETERIORATION IN HIGH-TEMPERATURE SHORT-TIME FLUID STERILE MILK [J].

KIRK, JR ;

HEDRICK, TI ;

STINE, CM .

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