FACTORS RELATING TO DEVELOPMENT OF SPONTANEOUS OXIDIZED FLAVOR IN RAW-MILK

被引：24
作者：
BRUHN, JC
FRANKE, AA
GOBLE, GS
机构：
[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616
[2] UNIV CALIF DAVIS,COOPERAT EXTENSION,DAVIS,CA 95616
来源：
JOURNAL OF DAIRY SCIENCE | 1976年 / 59卷 / 05期
关键词：
D O I：
10.3168/jds.S0022-0302(76)84283-X
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：828 / 833
页数：6
相关论文
共 36 条
[1]  
ANDERSON JA, 1937, 25 ANN REPT INTL ASS, P223
[2]  
ASTRUP H., 1961, Meieriposten, V50, P1049
[3]  
BROWN W. CARSON, 1937, JOUR DAIRY SCI, V20, P133, DOI 10.3168/jds.S0022-0302(37)95675-3
[4]  
BRUECKNER HJ, 1934, INT ASS MILK DEALERS, V27
[5]  
CLIFTON CM, 1971, J DAIRY SCI, V54, P769
[6]  
Corbett W. J., 1943, JOUR DAIRY SCI, V26, P1095, DOI 10.3168/jds.S0022-0302(43)92812-7
[7]  
DAHLE CD, 1937, 347 PENNS AGR EXP ST
[8]  
DELL WJ, 1973, J DAIRY SCI, V54, P621
[9]   INFLUENCE OF ALFALFA AND OAT HAYS ON SUSCEPTIBILITY OF MILK TO OXIDIZED FLAVOR [J].
DUNKLEY, WL ;
SMITH, LM ;
RONNING, M .
JOURNAL OF DAIRY SCIENCE, 1960, 43 (12) :1766-1773
[10]   TOCOPHEROL CONCENTRATION AND OXIDATIVE STABILITY OF MILK FROM COWS FED SUPPLEMENTS OF D OR DL-ALPHA-TOCOPHERYL ACETATE [J].
DUNKLEY, WL ;
FRANKE, AA ;
ROBB, J .
JOURNAL OF DAIRY SCIENCE, 1968, 51 (04) :531-&
1234