The Effects of Nordihydroguaiaretic Acid, Salt and Temperature of Storage on the Stability of Fat and Fat-Soluble Vitamins in Cream and Butter

The Effects of Nordihydroguaiaretic Acid, Salt and Temperature of Storage on the Stability of Fat and Fat-Soluble Vitamins in Cream and Butter

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Veröffentlicht in:Journal of dairy science 1949-07, Vol.32 (7), p.679-687
Hauptverfasser: Krukovsky, Vladimir N, Theokas, Dionisios A, Whiting, Frank, Guthrie, E. S, Yager, Naomi, Mattus, Mary Ann
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container_end_page 687
container_issue 7
container_start_page 679
container_title Journal of dairy science
container_volume 32
creator Krukovsky, Vladimir N
Theokas, Dionisios A
Whiting, Frank
Guthrie, E. S
Yager, Naomi
Mattus, Mary Ann
description
doi_str_mv 10.3168/jds.S0022-0302(49)92100-1
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source ScienceDirect Journals (5 years ago - present); Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Periodicals Index Online
title The Effects of Nordihydroguaiaretic Acid, Salt and Temperature of Storage on the Stability of Fat and Fat-Soluble Vitamins in Cream and Butter
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