Effect of Feeding Antioxidant (Cacao Shell) on the Stability of the Milk Fat-Reference-Cited by-同舟云学术

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Effect of Feeding Antioxidant (Cacao Shell) on the Stability of the Milk Fat

Published:1955-06 Issue:6 Volume:38 Page:695-696
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Mueller W.S.,Blazys Kazys

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference10 articles.

1. Bernotavicz, J. W. The Nutritive Properties of Cacao Shell. Ph.D. thesis, Mass. State College. 1941.

2. A Procedure for Application of the Thiobarbituric Acid Test to Milk;Dunkley;J. Dairy Sci.,1951

3. The Effect of the Method of Manufacturing of Butteroil on Its Keeping Quality;El-Rafey;J. Dairy Sci.,1944

4. The Influence of Cracked Soybeans and Other Factors upon Flavor of Milk and the Iodine Value of Milk Fat;Frye;J. Dairy Sci.,1950

5. Milk Fats from Cows Fed on Fresh Pasture and on Ensiled Green Fodder, Observation on the Component Fatty Acids;Hilditch;J. Soc. Chem. Ind.,1941

Cited by 3 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. Off‐flavors in milk;C R C Critical Reviews in Food Science and Nutrition;1986-01

2. ANALYSIS AND CONTROL OF MILK FLAVOR;The Analysis and Control of Less Desirable Flavors in Foods and Beverages;1980

3. Oxidations in the Dark;Journal of Dairy Science;1964-02

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