De la vitamine A et du carotène dans la conservation du lait et de la crème sous pression d'oxygène élevée (procédé Hofius)

Brouwer, E.; Meyknecht, E. A. M.; Dijkstra, N. D.

doi:10.1051/lait:193918728

Lait

1939

DOI: 10.1051/lait:193918728

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De la vitamine A et du carotène dans la conservation du lait et de la crème sous pression d'oxygène élevée (procédé Hofius)

E. Brouwer¹,

E. A. M. Meyknecht²,

N. D. Dijkstra³

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1940

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Section D. The nutritional value of milk and milk products

Kon

1940

Journal of Dairy Research

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I. Introduction. II. General. III. Nutritional value as estimated in laboratory and field experiments. A. Raw milt (and butter in the cases of vitamins A and D). (o) General. (6) Vitamins. (i) General. (ii) Vitamin A and carotene. (iii) The vitamin B complex. (iv) Vitamin C. (v) Vitamin D. (c) Other factors. (i) Lactose. (ii) Soft curd milk. (iii) Minerals. (iv) Milk proteins. (v) Milk fat. B. Treated milk. (a) Heated milk. (i) General, (ii) Vitamins. (6) Irradiated and vitaminized milk. C. Milk products. (a) Cheese and whey. (6) Dried and evaporated milk. IV. Nutritional value of milk for human beings. A. General. (a) Introduction. (b) Nutritional surveys. (c) General effects. B. Milk components. (a) Vitamins. (b) Proteins. (c) Minerals. C. Effect of treatment. (a) Effect of heating and processing. (b) Irradiated and vitaminized milk. (c) Soft curd milk.

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Section D. The nutritional value of milk and milk products

Kon

1940

Journal of Dairy Research

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De la vitamine A et du carotène dans la conservation du lait et de la crème sous pression d'oxygène élevée (procédé Hofius)

Cited by 1 publication

References 0 publications

Section D. The nutritional value of milk and milk products

Section D. The nutritional value of milk and milk products

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