The Results of Deaeration on the Oxygen, Vitamin C, and the Oxidized Flavors of Milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference4 articles.
1. A Review of Oxidation in Milk and Milk Products as Related to Flavor;Brown;Jour. Dairy Sci,1940
2. Sharp, Paul F., Guthrie, E. S., and Hand, D. B. Deaeration as a Means of Retarding Oxidized Flavors and Preserving the Vitamin C of Milk. Fourteenth Annual Report of the New York State Association of Dairy and Milk Inspectors. 1940.
3. Supplementary Notes on the Deaeration of Milk;Sharp;Jour. Milk Tech.,1940
4. Quantitative Determination of Dissolved Oxygen, Ascorbic Acid Oxidase Method;Sharp;Anal. Ind. and Eng. Chem.,1941
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1. Composition of Milk;Fundamentals of Dairy Chemistry;1988
2. Deterioration of pasteurized milk on storage;Journal of Dairy Research;1985-08
3. Subject: Flavour problems in stored milk and cream:Chemical causes of flavour deterioration in pasteurized milk;International Journal of Dairy Technology;1983-01
4. Light-Induced Degradation of Vitamins II. Kinetic Studies on Ascorbic Acid Decomposition in Solution;Canadian Institute of Food Science and Technology Journal;1977-01
5. KINETICS OF OXYGEN UPTAKE IN LIQUID FOODS;Journal of Food Science;1976-03
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