KEEPING QUALITY AND FLAVOR, AND MICROORGANISMS, PROTEASES AND LIPASES IN RAW COW AND GOAT MILK AT COLLECTION AND AFTER STORAGE

被引：6

作者：

HANKIN, L ^{[1
]}

SHIELDS, D ^{[1
]}

机构：

[1] CONNECTICUT DEPT AGR,DIV DAIRY,HARTFORD,CT

来源：

JOURNAL OF FOOD PROTECTION | 1983年 / 46卷 / 10期

关键词：

D O I：

10.4315/0362-028X-46.10.873

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：873 / 877

页数：5

共 13 条

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[2]

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[6] KEEPING QUALITY OF PASTEURIZED MILK FOR RETAIL SALE RELATED TO CODE DATE, STORAGE TEMPERATURE, AND MICROBIAL COUNTS [J].

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DILLMAN, WF ;

STEPHENS, GR .

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[7] RELATION OF CODE DATES TO QUALITY OF MILK SOLD IN RETAIL MARKETS [J].

HANKIN, L ;

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STEPHENS, GR .

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[8] STUDIES ON MILK PROTEINS .2. COLORIMETRIC DETERMINATION OF THE PARTIAL HYDROLYSIS OF THE PROTEINS IN MILK [J].

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[9] RELATIONSHIP OF PROTEASE ACTIVITY TO SHELF-LIFE OF SKIM AND WHOLE MILK [J].

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[10]

Marth E.H., 1978, STANDARD METHODS EXA, V14th ed.

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