SOME FACTORS AFFECTING THE OXIDATION OF THE FAT OF DEHYDRATED HERRINGS

被引：8
作者：
BANKS, A
机构：
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1950年 / 1卷 / 01期
关键词：
D O I：
10.1002/jsfa.2740010110
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：28 / 34
页数：7
相关论文
共 14 条
[1]  
BANKS A., 1944, Journal of the Society of Chemical Industry, V63, P8
[2]  
BANKS A, 1937, J SOC CHEM IND LOND, V56, pT13
[3]  
Bate-Smith E. C., 1944, JOUR SOC CHEM INDUST [LONDON], V63, P67
[4]  
CUTTING C. L., 1944, Chemistry and Industry, P47
[5]  
CUTTING CC, COMMUNICATION
[6]   THE EFFECT OF THE PRE-HEATING TEMPERATURE ON THE BACTERIAL COUNT AND STORAGE LIFE OF WHOLE MILK POWDER SPRAY-DRIED BY THE KRAUSE PROCESS [J].
FINDLAY, JD ;
HIGGINBOTTOM, C ;
SMITH, JAB .
JOURNAL OF DAIRY RESEARCH, 1946, 14 (03) :378-399
[7]  
HOLM GE, 1923, P WORLDS DAIRY C, V2, P1253
[8]  
LEA C. H., 1943, Journal of the Society of Chemical Industry, V62, P200
[9]  
LEA C. H., 1931, Journal of the Society of Chemical Industry, V50, p343T
[10]  
Lea C. H., 1943, JOUR DAIRY RES, V13, P162, DOI 10.1017/S0022029900003800
12