Tocopherol, Carotenoid and Vitamin A Content of the Milk Fat and the Resistance of Milk to the Development of Oxidized Flavors as Influenced by Breed and Season-Reference-Cited by-同舟云学术

Tocopherol, Carotenoid and Vitamin A Content of the Milk Fat and the Resistance of Milk to the Development of Oxidized Flavors as Influenced by Breed and Season

Published:1950-11 Issue:11 Volume:33 Page:791-796
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Krukovsky Vladimir N.,Whiting Frank,Loosli J.K.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference13 articles.

1. Relation of Vitamin C, Lecithin and Carotene of Milk to the Development of Oxidized Flavor;Beck;J. Dairy Sci.,1939

2. The Relation of Ascorbic Acid to the Development of Oxidized Flavor in Market Milk;Chilson;J. Dairy Sci.,1949

3. The Determination of Vitamin A and Carotene with Photoelectric Colorimeter;Koehn;J. Biol. Chem.,1940

4. Ascorbic Acid Oxidation a Key Factor in the Inhibition or Promotion of the Tallowy Flavor in Milk;Krukovsky;J. Dairy Sci.,1945

5. The Stability of Fat and Fat Soluble Vitamins as Determined by the Re-Emulsification Test;Krukovsky;J. Dairy Sci.,1948

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