Factors Related to Flavor Stability of Foam-Dried Milk. II. Effect of Heating Milk Prior to Drying
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference10 articles.
1. The Keeping Quality of Whole Milk Powder. I. The Effect of Preheat Temperature of the Milk on the Development of Rancid. Oxidized and Stale Flavors with Different Storage Conditions;Christensen;J. Dairy Sci.,1951
2. Experimental Designs;Cochran,1957
3. The Effect of the Pre-heating Temperature on the Bacterial Count and Storage Life of Whole Milk Powder Spray-Dried by the Krause Process;Findlay;J. Dairy Research,1946
4. New Type Pasteurizing, Deodorizing, and Concentrating Equipment for Use in Cheese Manufacture;Hanrahan;J. Dairy Sci.,1959
5. The Interrelationships of Processing Treatments and Oxidation-Reduction Systems as Factors Affecting the Keeping Quality of Dry Whole Milk;Harland;J. Dairy Sci.,1952
Cited by 12 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. Lipids of Milk: Deterioration;Fundamentals of Dairy Chemistry;1988
2. STORAGE STABILITY OF DEHYDRATED FOOD EVALUATION OF LITERATURE DATA;Journal of Food Quality;1980-09
3. Distribution of Some Antioxidants in Dairy Products;Journal of Dairy Science;1979-06
4. Anwendung der Vitamine C und E als Antioxidantien in der Lebensmitteltechnologie;Natürliche und Synthetische Zusatzstoffe in der Nahrung des Menschen;1974
5. Kinetics of lipid oxidation in foods;C R C Critical Reviews in Food Technology;1971-10
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3