Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference9 articles.
1. Beck, G. H., Whitnah, C. H., and Martin, W. H. Relation of Vitamin C, Lecithin, and Cirotene of Milk to Development of Oxidized Flavor. Jour. Dairy Sci., 22, No. 1. 1939.
2. Corbett, W. J., and Tracy, P. H. Unpublished data. Univ. of Illinois. 1941.
3. The Cow as a Source of “Oxidized” Flavors of Milk;Guthrie;Cornell Univ. Agr. Expt. Sta. Bul.,1934
4. Observations Regarding the Occurrence of Oxidized Flavors in Milk from Individual Cows. Abstract;Henderson;Jour. Dairy Sci.,1941
5. Hening, J. C, and Dahlberg, A. C. The Flavor of Milk is Affeeted by Season, Age, and the Level of Feeding Dairy Cows. Jour. Dairy Sci., 22, No. 11. 1939.
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