KINETICS OF OXYGEN-UPTAKE IN LIQUID FOODS

被引：7

作者：

MACK, TE ^{[1
]}

HELDMAN, DR ^{[1
]}

SINGH, RP ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,AGR ENGN DEPT,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00607.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：309 / 312

页数：4

共 11 条

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[2]

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[4] THE RESULTS OF DEAERATION ON THE OXYGEN, VITAMIN-C, AND THE OXIDIZED FLAVORS OF MILK [J].

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[7] METAL ION AND METAL CHELATE CATALYZED OXIDATION OF ASCORBIC ACID BY MOLECULAR OXYGEN .I. CUPRIC AND FERRIC ION CATALYZED OXIDATION [J].

KHAN, MMT ;

MARTELL, AE .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1967, 89 (16) :4176-&

[8] The effect of light on the vitamin C of milk. [J].

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[9]

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[10]

SINGH RP, 1975, 35TH ANN M I FOOD TE

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