Alteration of Nutritive Value Resulting from Processing and Fortification of Milk and Milk Products-Reference-Cited by-同舟云学术

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Alteration of Nutritive Value Resulting from Processing and Fortification of Milk and Milk Products

Published:1974-06 Issue:6 Volume:57 Page:738-745
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Graham D.M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference19 articles.

1. Physical stability and tinplate deterioration in cans of evaporated milk held under refrigeration;Adams;J. Dairy Sci.,1965

2. Symposium on vitamins and minerals in processed foods,1971

3. Brunner, J. R. 1973. Personal communication.

4. Stability of vitamin C in enriched commercial evaporated milk;Bullock;J. Dairy Sci.,1968

5. Cereal Institute, Inc. 1973. Enhancing nutritional values of food. 135 South La-Salle Street, Chicago, Ill. Feb.

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3. The effect of low shear on the development of fortified extruded rice products;Starch - Stärke;2013-01-10

4. Improving the level of vitamins in milk;Improving the Safety and Quality of Milk;2010

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