| 000 | 01619 a2200529 4500 | ||
|---|---|---|---|
| 005 | 20250515215244.0 | ||
| 264 | 0 | _c20100531 | |
| 008 | 201005s 0 0 eng d | ||
| 022 | _a1525-3198 | ||
| 024 | 7 |
_a10.3168/jds.2009-2542 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aIntawiwat, N | |
| 245 | 0 | 0 |
_aEffect of different colored filters on photooxidation in pasteurized milk. _h[electronic resource] |
| 260 |
_bJournal of dairy science _cApr 2010 |
||
| 300 |
_a1372-82 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aChemical Phenomena |
| 650 | 0 | 4 | _aChromatography, Gas |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 |
_aFood Packaging _xinstrumentation |
| 650 | 0 | 4 |
_aFood Preservation _xinstrumentation |
| 650 | 0 | 4 | _aFood Technology |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aLight _xadverse effects |
| 650 | 0 | 4 | _aLipid Peroxidation |
| 650 | 0 | 4 |
_aLipids _xanalysis |
| 650 | 0 | 4 |
_aMilk _xchemistry |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 |
_aOxygen _xanalysis |
| 650 | 0 | 4 | _aQuality Control |
| 650 | 0 | 4 | _aSmell |
| 650 | 0 | 4 | _aSpectrometry, Fluorescence |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 | _aTime Factors |
| 700 | 1 | _aPettersen, M K | |
| 700 | 1 | _aRukke, E O | |
| 700 | 1 | _aMeier, M A | |
| 700 | 1 | _aVogt, G | |
| 700 | 1 | _aDahl, A V | |
| 700 | 1 | _aSkaret, J | |
| 700 | 1 | _aKeller, D | |
| 700 | 1 | _aWold, J P | |
| 773 | 0 |
_tJournal of dairy science _gvol. 93 _gno. 4 _gp. 1372-82 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.3168/jds.2009-2542 _zAvailable from publisher's website |
| 999 |
_c19699808 _d19699808 |
||