Effect of Condensing on the Development of Oxidized Flavor-Reference-Cited by-同舟云学术

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Effect of Condensing on the Development of Oxidized Flavor

Published:1940-03 Issue:3 Volume:23 Page:209-214
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Corbett W.J.,Tracy P.H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference4 articles.

1. Manufacture of bottled concentrated whole milk;Tracy;Dairy Manufactures Conference Manual,1936

2. Oxygen in milk and its relation to destruction of vitamin C and the development of the oxidized flavor;Guthrie,1938

3. Rapid method for the quantitative determination of reduced ascorbic acid in milk;Sharp;J. Dairy Sc.,1938

4. Corbett, W. J., and Tracy, P. H. Unpublished data. University of Illinois, Urbana, Illinois.

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Fortification with Iron on Susceptibility of Skim Milk and Nonfat Dry Milk to Oxidation;Journal of Dairy Science;1973-09

2. The Oxidized Flavor in Milk and Dairy Products: A Review;Journal of Dairy Science;1948-10

3. A COLORIMETRIC METHOD FOR THE ESTIMATION OF REDUCING GROUPS IN MILK POWDERS;Canadian Journal of Research;1945-05-01

4. RETARDATION OF FAT AUTOXIDATION IN DRIED MILKS;Journal of Food Science;1944-07

5. The Prevention of Oxidized Flavor in Milk and Ice Cream by the Use of Concentrated Milk Products;Journal of Dairy Science;1943-01

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