Tallowy Butter—its Causes and Prevention-Reference-Cited by-同舟云学术

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Tallowy Butter—its Causes and Prevention

Published:1917-11 Issue:4 Volume:1 Page:320-346
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Hunziker O.F.,Hosman D. Fay

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference15 articles.

1. Studien ueber das Ranzigwerden der Butter;Jensen.;Landw. Jahrb., der Schweiz,1901

2. Untersuchungen ueber das Ranzigwerden der Fette;Ritsert.;Inaugural Dissertation, Bern,1890

3. Duclaux: Zeitschrift fuer Angewandte Chemie,. 1889.

4. Duclaux: Zeitschrift fuer Angewandte Chemie,. 1893.

5. Browne : 1898. A contribution to the chemistry of butterfat. Journal American Chemical Society, vol. xxi, December 28,.

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2. Copper-catalysed oxidation of linoleic acid in buffered aqueous solutions. I—Effect of ascorbic acid;Journal of the Science of Food and Agriculture;1970-06

3. The Effect of Light on Activated Flavor Development and on the Constituents of Milk and its Products: A Review;Journal of Dairy Science;1953-11

4. 437. Copper and iron in dairy produce. improved methods of analysis;Journal of Dairy Research;1951-02

5. The Oxidized Flavor in Milk and Dairy Products: A Review;Journal of Dairy Science;1948-10

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