The Keeping Quality of Whole Milk Powder. II. The Effect of Preheat Temperatures on the Development of Peroxides and Ferricyanide-Reducing Groups under Different Storage Conditions-Reference-Cited by-同舟云学术

The Keeping Quality of Whole Milk Powder. II. The Effect of Preheat Temperatures on the Development of Peroxides and Ferricyanide-Reducing Groups under Different Storage Conditions

Published:1951-05 Issue:5 Volume:34 Page:412-418
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Decker C.W.,Ashworth U.S.,Christensen L.J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference19 articles.

1. A Colorimetric Method for the Determination of Fat Peroxides and its Application in the Keeping Quality of Milk Powders;Chapman;Can. J. Research B,1943

2. A Colorimetric Method for the Estimation of Reducing Groups in Milk Powders;Chapman;Can. J. Research,1945

3. The Keeping Quality of Whole Milk Powders. I. The Effect of Preheat Temperature on the Milk on the Development of Rancid Oxidized, and Stale Flavors with Different Storage Conditions;Christensen;J. Dairy Sci.,1951

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

5. The Reducing Capacity of Milk and Milk Products as Measured by a Modified Ferrieyanide Method;Crowe;J. Dairy Sci.,1948

Cited by 4 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. Section D. Nutritive value of milk and milk products;Journal of Dairy Research;1954-06

2. Section C. Dairy chemistry and physics: Part I. Chemistry and physical chemistry;Journal of Dairy Research;1954-02

3. The Interrelationships of Processing Treatments and Oxidation-Reduction Systems as Factors Affecting the Keeping Quality of Dry Whole Milk;Journal of Dairy Science;1952-08

4. 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;Journal of Dairy Science;1951-05