The Oxidation of Vitamin A and Carotene in Milk Fat
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference9 articles.
1. The Inactivation of Lipase in Dairy Products by Traces of Heavy Metal Salts;Davies;Jour. Dairy Res.,1932
2. Some Factors Concerned in the Autoxidation of Fats;Greenback;Indus. Engin. Chem.,1924
3. Antioxidants for Fats and Oils;Greenbank;Indus. Engin. Chem.,1934
4. Lipase Action in Normal Milk;Herrington;I. Jour. Dairy Sci.,1939
5. Quantitative Aspects of the Kreis Test;Holm;II. Indus. Engin. Chem.,1924
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1. Effect of β-carotene on vitamin A light stability in fortified milk;International Dairy Journal;1992-01
2. Degradation of retinyl acetate in simple solvent systems;Food Chemistry;1985-01
3. Wavelength Effect on Light-Induced Decomposition of Vitamin A and β-Carotene in Solutions and Milk Fat;Canadian Institute of Food Science and Technology Journal;1977-01
4. 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
5. The Effect of Light on Activated Flavor Development and on the Constituents of Milk and its Products: A Review;Journal of Dairy Science;1953-11
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