KINETICS OF OXYGEN UPTAKE IN LIQUID FOODS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00607.x/fullpdf
Reference11 articles.
1. Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization. IV. The vitamin composition of milks sterilized by different processes
2. J. Dye, and V. Nicely, 1971 . A general purpose of curve fitting program for class and research use . J. Chem. Educ: (48): 443 .
3. The influence of the dissolved oxygen in milk on the stability of some vitamins towards heating and during subsequent exposure to sunlight
4. The Results of Deaeration on the Oxygen, Vitamin C, and the Oxidized Flavors of Milk
5. EFFECT OF OXYGEN LIGHT AND LACTO-FLAVIN ON THE OXIDATION OF VITAMIN C IN MILK
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