共 50 条
- [1] THE EFFECT OF ROUTE DELIVERY ON THE FLAVOR RIBOFLAVIN, AND ASCORBIC ACID CONTENT OF MILKJOURNAL OF DAIRY SCIENCE, 1946, 29 (05) : 273 - 284JOSEPHSON, DVBURGWALD, LHSTOLTZ, RB
- [3] EVALUATION OF FLUORESCENT LIGHT ON FLAVOR AND RIBOFLAVIN CONTENT OF MILK HELD IN GALLON RETURNABLE CONTAINERSJOURNAL OF DAIRY SCIENCE, 1978, 61 : 111 - 111HOSKIN, JCDIMICK, PS
- [4] EVALUATION OF FLUORESCENT LIGHT ON FLAVOR AND RIBOFLAVIN CONTENT OF MILK HELD IN GALLON RETURNABLE CONTAINERSJOURNAL OF FOOD PROTECTION, 1979, 42 (02) : 105 - 109HOSKIN, JCDIMICK, PS
- [5] EFFECTS OF FLUORESCENT LIGHT ON FLAVOR, ASCORBIC ACID, AND RIBOFLAVIN IN MILKFOOD TECHNOLOGY, 1962, 16 (09) : 112 - &DUNKLEY, WLPANGBORN, RMFRANKLIN, JD
- [6] Effect of Milk Fermentation on Riboflavin Content and StabilityINTERNATIONAL DAIRY JOURNAL, 1993, 3 (08) : 675 - 684Saidi, B.Warthesen, J. J.
- [7] Effect upon the persistence of vision of exposing the eye to light of various wave lengthsPHYSICAL REVIEW, 1900, 11 (05): : 257 - 290Allen, F
- [8] Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by InterferenceJOURNAL OF FOOD SCIENCE, 2009, 74 (09) : S390 - S398Webster, J. B.Duncan, S. E.Marcy, J. E.O'Keefe, S. F.
- [9] OBSERVATIONS REGARDING AN UNCLEAN FLAVOR IN MILK PRODUCED BY FEEDING BROME GRASSJOURNAL OF DAIRY SCIENCE, 1959, 42 (05) : 936 - 936FOREMAN, CFBIRD, EWNELSON, FEROSENBERGER, WS
- [10] THE INFLUENCE OF VARIOUS HAYS ON THE PRODUCTION, VITAMIN CONTENT, AND FLAVOR OF MILKJOURNAL OF DAIRY SCIENCE, 1948, 31 (08) : 690 - 690LOOLSI, JKKRUKOVSKY, VNLOFGREEN, GP