The Results of Deaeration on the Oxygen, Vitamin C, and the Oxidized Flavors of Milk

Journal of Dairy Science - Tập 29 - Trang 359-369 - 1946
E.S. Guthrie1
1Department of Dairy Industry, Cornell University, Ithaca, New York

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