THE ORIGIN OF OXIDIZED FLAVORS AND FACTORS RESPONSIBLE FOR THEIR DEVELOPMENT IN MILK AND MILK PRODUCTS

被引：14

作者：

KRUKOVSKY, VN

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1952年 / 35卷 / 01期

关键词：

D O I：

10.3168/jds.S0022-0302(52)93670-9

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

页码：21 / 29

页数：9

共 14 条

[1] THE RELATIONSHIP OF ASCORBIC ACID TO THE DEVELOPMENT OF OXIDIZED FLAVOR IN MARKET MILK [J].

CHILSON, WH ;

MARTIN, WH ;

PARRISH, DB .

JOURNAL OF DAIRY SCIENCE, 1949, 32 (04) :306-315

[2]

Gunsalus IC, 1941, J BIOL CHEM, V141, P853

[3] TOCOPHEROL, CAROTENOID AND VITAMIN-A CONTENT OF THE MILK FAT AND THE RESISTANCE OF MILK TO THE DEVELOPMENT OF OXIDIZED FLAVORS AS INFLUENCED BY BREED AND SEASON [J].

KRUKOVSKY, VN ;

WHITING, F ;

LOOSLI, JK .

JOURNAL OF DAIRY SCIENCE, 1950, 33 (11) :791-796

[4] ASCORBIC ACID OXIDATION IN MILK BY PREFORMED HYDROGEN PEROXIDE [J].

KRUKOVSKY, VN .

JOURNAL OF DAIRY SCIENCE, 1949, 32 (02) :163-165

[5] THE EFFECTS OF NORDIHYDROGUAIARETIC ACID, SALT AND TEMPERATURE OF STORAGE ON THE STABILITY OF FAT AND FAT-SOLUBLE VITAMINS IN CREAM AND BUTTER [J].

KRUKOVSKY, VN ;

THEOKAS, DA ;

WHITING, F ;

GUTHRIE, ES .

JOURNAL OF DAIRY SCIENCE, 1949, 32 (07) :679-687

[6] ASCORBIC ACID OXIDATION A KEY FACTOR IN THE INHIBITION OR PROMOTION OF THE TALLOWY FLAVOR IN MILK [J].

KRUKOVSKY, VN ;

GUTHRIE, ES .

JOURNAL OF DAIRY SCIENCE, 1945, 28 (08) :565-579

[7] THE INFLUENCE OF TOCOPHEROLS AND COD LIVER OIL ON THE STABILITY OF MILK [J].

KRUKOVSKY, VN ;

LOOSLI, JK ;

WHITING, F .

JOURNAL OF DAIRY SCIENCE, 1949, 32 (03) :196-201

[8]

KRUKOVSKY VN, 1948, LIPID DETERIORATION

[9] MOLECULAR DISTILLATION AS A STEP IN THE CHEMICAL DETERMINATION OF TOTAL AND GAMMA-TOCOPHEROLS [J].

QUAIFE, ML ;

HARRIS, PL .

INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1946, 18 (11) :707-708

[10]

SHARP PAUL F., 1938, JOUR DAIRY SCI, V21, P85, DOI 10.3168/jds.S0022-0302(38)95619-X

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