Riboflavin Content of Milk Collected in Different Months and Correlated with Other Constituents of the Milk-Reference-Cited by-同舟云学术

Riboflavin Content of Milk Collected in Different Months and Correlated with Other Constituents of the Milk

Published:1938-10 Issue:10 Volume:21 Page:593-600
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Whitnah C.H.,Kunerth B.L.,Kramer M.M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference14 articles.

1. American Public Health Association, 1934. Standard Methods of Milk Analysis. Total solids P77, fat P82, lactose P80. 50 W. 50th St., New York City.

2. Beck, G. Oxidized flavor of milk. Unpublished thesis, K.S.C. 1937.

3. Comparisons of arterial and mammary venous bloods as related to milk secretion;Graham;Jour, of Dairy Sci.,1936

4. A study of the lecithin content of milk and its products;Horrall;Ind. Exp. Sta. Bull.,1935

5. Biochemistry of milk secretion;Kay;Milk Dealer,1937

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1. Abstracts of Communications;Proceedings of the Nutrition Society;1965-09

2. Factors affecting the concerntration of vitamins in milk: II. Effect of breed, season and geographical location on riboflavin;Journal of Dairy Research;1964-02

3. Vitamin B12 in Blood of Newborn and Colostrum-Fed Calves and in Colostrum and Normal Milk of Holstein and Jersey Cows;Journal of Dairy Science;1951-08

4. The Influence of Breed, Feed, and Processing on the Riboflavin Content of Milk;Journal of Dairy Science;1945-04

5. RIBOFLAVIN CONTENT OF MILK AND MILK PRODUCTS;Journal of Food Science;1944-07