The Keeping Quality of Whole Milk Powder. IV. The Antioxidant Properties of NDGA and Certain Emulsifying Agents
Open Access
- 1 June 1952
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 35 (6) , 524-532
- https://doi.org/10.3168/jds.s0022-0302(52)93732-6
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- The Solubility of Whole Milk Powder as Affected by Protein Stabilizers and by EmulsifiersJournal of Dairy Science, 1951
- 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 ConditionsJournal of Dairy Science, 1951
- The Effects of Nordihydroguaiaretic Acid, Salt and Temperature of Storage on the Stability of Fat and Fat-Soluble Vitamins in Cream and ButterJournal of Dairy Science, 1949
- The Reducing Capacity of Milk and Milk Products as Measured by a Modified Ferricyanide MethodJournal of Dairy Science, 1948
- The Keeping Quality of Dry Whole Milk Spray Dried in an Atmosphere of an Inert GasJournal of Dairy Science, 1947
- A COLORIMETRIC METHOD FOR THE ESTIMATION OF REDUCING GROUPS IN MILK POWDERSCanadian Journal of Research, 1945
- 338. The ferric thiocyanate method of estimating peroxide in the fat of butter, milk and dried milkJournal of Dairy Research, 1945
- The antioxidant properties of nordihydroguaiaretic acidJournal of Oil & Fat Industries, 1944
- Photometric Determination of Reduced and Total Ascorbic AcidIndustrial & Engineering Chemistry Analytical Edition, 1943