Factors affecting ascorbic acid content and keeping quality of Shammi goat milk

Small Ruminant Research

Volumn 21, Issue 2, 1996, Pages 121-125

  Jandal, J M ^a  

^a TIKRIT UNIVERSITY   (Iraq)

Author keywords

Ascorbic acid; Garlic; Goat; Heating; Metals; Milk; Onion

Indexed keywords

ALLIUM CEPA; ALLIUM SATIVUM; CAPRA HIRCUS;

EID: 0041725227     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/0921-4488(96)00853-X     Document Type: Article

References (10)

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3. Hartman, A.M. and Dryden, L.P., 1987. The vitamins in milk and milk products. In: B.H. Webb, A.H. Johnson, and J.A. Alford (Editors). CBS Publ. and Distributions, New Delhi, pp. 373-380.
4. Jenness, R., 1980. Composition and characterization of goat milk, Review 1968-1979. J. Dairy Sci., 62: 1605-1623.
5. Parkash, S. and Jenness, R., 1968. The composition and characteristics of goat's milk: A review. Dairy Sci. Abstr., 30: 67-87.
6. Posati, L.P. and Orr, M.L., 1976. Composition of Foods. Dairy and egg products: Raw, processed, prepared. Agricultural Handbook, No. 8-1 US Department of Agriculture. Agricultural Research Service, Washington, DC.
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8. Snedecor, G.W. and Cochran, W.G., 1967. Statistical Methods, 6th edn. Oxford and I.B.H. Publishing Company, Calcutta.
9. Webb, B.H., Johnson, A.H. and Alford, J.A., 1987. Fundamentals of Dairy Chemistry, 2nd edn. CBS Publishers and Distributors, New Delhi, pp. 373-380.
10. Wishner, L.A., 1964. Light induced oxidation in milk. J. Dairy Sci., 97: 216-221.