A Study of the Use of the Antioxidant Nordihydroguaiaretic Acid in Dairy Products. III. Its Antioxygenic Properties in Sweetened Frozen Cream

Author:

Stull J.W.,Herreid E.O.,Tracy P.H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference13 articles.

1. Standard Methods for the Examination of Dairy Products,1948

2. Factors Affecting the Keeping Quality of Frozen Cream;Dahle;Proc. Intern. Assoc. Ice Cream Mfrs.,1940

3. Observations on the Freezing of Milk and Cream. II. Destruction of the Fat Emulsion in Frozen Cream;Doan;J. Dairy Sci.,1936

4. Josephson, D. V., and Dahle, C. D. The Importance of the Fat Globule Membrane in the Freezing of Ice Cream. Rept. Proc. Intern. Assoc. Ice Cream Mfrs. 36th Ann. Conv., 1936, 2: 100-112. 1936.

5. Prevention of Oxidized Flavor in Frozen Cream by Homogenization and High Temperature Pasteurization;McFarland;J. Dairy Sci.,1940

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