The Effect of the Ascorbic Acid Content of Fluid Milk upon the Keeping Quality of Its Dried Product-Reference-Cited by-同舟云学术

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The Effect of the Ascorbic Acid Content of Fluid Milk upon the Keeping Quality of Its Dried Product

Published:1949-07 Issue:7 Volume:32 Page:644-648
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Wright Philip A.,Greenbank George R.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference7 articles.

1. The Relation of Ascorbic Acid to the Keeping Quality of Dry Whole Milk;Coulter;J. Dairy Sci.,1948

2. New Method of Preventing Rancidity;Gray;Food Industries,1939

3. Quality Control in Dairy Plants;Guthrie;Am. Milk Rev.,1947

4. The Quantitative Determination of Vitamin C in Milk;Knight;Science,1939

5. The Vitamin C Content of Cows’ Milk;Kon;Biochem. J.,1937

Cited by 7 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. The Use of Ascorbic Acid in Processing Foods;Advances in Food Research;1953

2. The Interrelationships of Processing Treatments and Oxidation-Reduction Systems as Factors Affecting the Keeping Quality of Dry Whole Milk;Journal of Dairy Science;1952-08

3. Section C. Dairy chemistry and physics: Part I. Chemistry and Physical Chemistry: Part II. Rheology;Journal of Dairy Research;1952-06

4. Section D. Nutritive value of milk and milk products;Journal of Dairy Research;1951-10

5. The Deaeration of Raw Whole Milk before Heat Treatment as a Factor in Retarding the Development of the Tallowy Flavor in its Dried Product;Journal of Dairy Science;1951-08

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