The Results of Deaeration on the Oxygen, Vitamin C, and the Oxidized Flavors of Milk
Tài liệu tham khảo
Brown, 1940, A Review of Oxidation in Milk and Milk Products as Related to Flavor, Jour. Dairy Sci, 23, 29, 10.3168/jds.S0022-0302(40)95555-2
Sharp, Paul F., Guthrie, E. S., and Hand, D. B. Deaeration as a Means of Retarding Oxidized Flavors and Preserving the Vitamin C of Milk. Fourteenth Annual Report of the New York State Association of Dairy and Milk Inspectors. 1940.
Sharp, 1940, Supplementary Notes on the Deaeration of Milk, Jour. Milk Tech., 23, 228
Sharp, 1941, Quantitative Determination of Dissolved Oxygen, Ascorbic Acid Oxidase Method, Anal. Ind. and Eng. Chem., 13, 593, 10.1021/i560097a003