PHYSICAL AND CHEMICAL STABILITY OF SOYBEAN OIL‐FILLED MILK
- 1 May 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (3) , 302-305
- https://doi.org/10.1111/j.1365-2621.1970.tb12169.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Nutritional evaluation of hydrogenated fatsProceedings of the Nutrition Society, 1966
- A rapid low temperature method for preparation of methyl esters of fatty acidsJournal of Oil & Fat Industries, 1965
- Oxidation of Milk Fat Globule Membrane Material. I. Thiobarbituric Acid Reaction as a Measure of Oxidized Flavor in Milk and Model SystemsJournal of Dairy Science, 1962
- Review of Filled Milk, Nutritional Evaluation of the Replacement of the Fat in Whole Cow's Milk by Coconut OilJournal of Agricultural and Food Chemistry, 1960
- EFFECT ON SERUM-CHOLESTEROL LEVEL OF REPLACEMENT OF DIETARY MILK FAT BY SOYBEAN OILThe Lancet, 1960
- A Modified Peroxide Test for Detection of Lipid Oxidation in Dairy ProductsJournal of Dairy Science, 1954