The Keeping Quality of Whole Milk Powder. IV. The Antioxidant Properties of NDGA and Certain Emulsifying Agents
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference15 articles.
1. A Colorimetric Method for the Estimation of Reducing Groups in Milk Powders;Chapman;Can. J. Research,1945
2. 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
3. Antioxidants in the Manufacture and Storage of Dry Whole Milk;Coulter;Can. Dairy and Ice Cream J.,1944
4. The Keeping Quality of Dry Whole Milk Spray Dried in an Atmosphere of an Inert Gas;Coulter;J. Dairy Sci.,1947
5. The Reducing Capacity of Milk and Milk Products as Measured by a Modified Ferricyanide Method;Crowe;J. Dairy Sci.,1948
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2. Effects of Processing Conditions and Antioxidants on the Oxidative Stability and Carbon Dioxide Formation in Low Fat Dry Milk;Journal of Food Science;1990-03
3. Effects of Packaging Conditions on the Flavor Stability of Dry Whole Milk;Journal of Food Science;1989-09
4. ANTIOXIDANTS AND SYNERGISTS: THEIR PROPERTIES AND INHIBITIVE ACTIVITY;The Inhibition of Fat Oxidation Processes;1967
5. Factors Related to the Flavor Stability During Storage of Foam-Dried Whole Milk. III. Effect of Antioxidants;Journal of Dairy Science;1963-02
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