Lipid Deterioration in Dairy Products. The Stability of Milk Fat and Fat-Soluble Vitamins as Determined by the Re-Emulsification Test
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference14 articles.
1. What Causes Most Common Off-Flavors of Market Milk?;Chilson;Milk Plant Monthly,1935
2. VII. The Influence of the Rate of Cooling Upon the Subsequent Rate of Lipolysis in Milk Stored at Low Temperatures;Herrington;J. Dairy Sci.,1942
3. The Determination of Vitamin A and Carotene with the Photoelectric Colorimeter;Koehn;J. Biol. Chem.,1940
4. Further Studies on Oxidation of Vitamin A and Carotene in Milk Fat;Krukovsky;J. Dairy Sci.,1944
5. The Oxidation of Vitamin A and Carotene in Milk Fat;Krukovsky;J. Dairy Sci.,1943
Cited by 14 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. Vitamins in Bovine and Human Milks;Developments in Dairy Chemistry—3;1985
2. Effect of oxygen on the keeping quality of milk: I. Oxidized flavour development and oxygen uptake in milk in relation to oxygen availability;Journal of Dairy Research;1982-08
3. Quality and Flavor of Diary Products, Review of Biochemical Properties of Milk and Lipide Deterioration in Milk and Milk Products as Influenced by Natural Varietal Factors;Journal of Agricultural and Food Chemistry;1961-11
4. Quality of Dairy Products, Vitamin A, Carotenoid, Iodine, and Thiocyanogen Values, and Refractive Index of Milk Fat as Influenced by Feed, and by Individual and Breed Differences;Journal of Agricultural and Food Chemistry;1961-07
5. Vitamine;Der Stoffwechsel;1957
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