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:
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- 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