EFFECT OF L-ASCORBIC ACID ON FLAVOR STABILITY OF CONCENTRATED SWEETENED CREAM

被引：2

作者：

BELL, RW

ANDERSON, HA

TITTSLER, RP

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1962年 / 45卷 / 08期

关键词：

D O I：

10.3168/jds.S0022-0302(62)89546-0

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

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页码：1019 / &

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[1] EFFECT OF DEAERATION ON FLAVOR STABILITY OF CONCENTRATED SWEETENED CREAM [J].

ANDERSON, HA ;

TITTSLER, RP ;

BELL, RW .

JOURNAL OF DAIRY SCIENCE, 1961, 44 (10) :1818-&

[2] QUALITY AND FLAVOR OF DAIRY PRODUCTS - REVIEW OF BIOCHEMICAL PROPERTIES OF MILK AND LIPIDE DETERIORATION IN MILK AND MILK PRODUCTS AS INFLUENCED BY NATURAL VARIETAL FACTORS [J].

KRUKOVSKY, V .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1961, 9 (06) :439-&