Importance of Shelf for Consumers of Milk-Reference-Cited by-同舟云学术

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Importance of Shelf for Consumers of Milk

Published:1972-01 Issue:1 Volume:55 Page:134-136
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Barnard Sidney E.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference3 articles.

1. Effects of fluorescent light on flavor, ascorbic acid, and riboflavin in milk;Dunkley;Food Technol.,1962

2. Controlling light activated flavor in milk. Timely tips;Gregory;North Carolina Agr. Ext. Serv.,1970

3. Loss of riboflavin in milk due to sunlight;Stamberg;The Milk Dealer,1944

Cited by 33 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. Oxidation and protection of milk and dairy products;Oxidation in Foods and Beverages and Antioxidant Applications;2010

2. Packaging and the Shelf Life of Milk;Food Packaging and Shelf Life;2009-12-21

3. The Effect of Pasteurization Temperature on Consumer Acceptability, Sensory Characteristics, Volatile Compound Composition, and Shelf-Life of Fluid Milk;Journal of Dairy Science;2008-05

4. Evaluation of polyethylene terephthalate as a packaging material for premium quality whole pasteurized milk in Greece;European Food Research and Technology;2006-07-18

5. Evaluation of polyethylene terephthalate as a packaging material for premium quality whole pasteurized milk in Greece;European Food Research and Technology;2006-04-13

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