Factors Related to the Storage Stability of Foam-Dried Whole Milk. IV. Effect of Powder Moisture Content and In-Pack Oxygen at Different Storage Temperatures-Reference-Cited by-同舟云学术

Factors Related to the Storage Stability of Foam-Dried Whole Milk. IV. Effect of Powder Moisture Content and In-Pack Oxygen at Different Storage Temperatures

Published:1964-09 Issue:9 Volume:47 Page:970-976
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Tamsma A.,Pallansch M.J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference11 articles.

1. Gas Packing Milking Powder with a Mixture of Nitrogen, Hydrogen in the Presence of Palladium Catalyst;Abbot;J. Dairy Research,1961

2. Factors Affecting the Oxidation of the Fat of Dehydrated Herrings;Banks;J. Sci. Food Agr.,1950

3. Mashed Potato Powder, IV. Deterioration Due to Oxidative Changes;Burton;J. Soc. Chem. Ind.,1949

4. Some Changes in Dry Whole Milk During Storage;Coulter;J. Dairy Sci.,1948

5. Experiments on the Use of Anti-oxidants in Spray-Dried Whole Milk Powder;Findlay;J. Dairy Research,1945

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1. Effect of nitrogen flushing on shelf-life of packaged potato chips;Packaging Technology and Science;1994-03

2. Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model;Journal of Agricultural and Food Chemistry;1991-04

3. Recent research and development in the field of low‐moisture and intermediate‐moisture foods;C R C Critical Reviews in Food Technology;1973-02

4. EFFECTS OF ENVIRONMENTAL FACTORS ON THE OXIDATION OF POTATO CHIPS;Journal of Food Science;1972-07

5. Foam drying in the food industry;C R C Critical Reviews in Food Technology;1970-01