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Influence of temperature and storage time on the level of L-ascorbic acid in milk.

Wplyw temperatury i czasu przechowywania na zmiany zawartosci kwasu L-askorbinowego w mleku.

Author(s) : NOWAK D.

Type of article: Article

Summary

This work concerns research on vitamin C in milk, fortified with L-ascorbic acid with storage at 4, 8, 20 and 30°C. Sterilization losses were measured. The largest loss of vitamin C occurred in samples stored at 20 and 30°C. In the experiment, vitamin C losses were smaller than those observed by other researchers.

Details

  • Original title: Wplyw temperatury i czasu przechowywania na zmiany zawartosci kwasu L-askorbinowego w mleku.
  • Record ID : 2006-1352
  • Languages: Polish
  • Source: Przemysl Spozywczy - vol. 59 - n. 7
  • Publication date: 2005

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