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2. Ewbank, F. C. Certain Factors Influencing the Oxidation of Butter Fat. M.S. Thesis, Michigan State College. 1942.
3. The Quality of Butter Made from VacuumPasteurized and Vat-Pasteurized Lots of the Same Cream;Fabricius;Iowa Agr. Expt. Sta. Res. Bul,1940
4. Cooked Flavor in Milk, A Study of Its Cause and Prevention;Gould,1940
5. Effect of Heat on Milk with Especial Reference to the Cooked Flavor;Gould;Mich. Agr. Expt. Sta. Tech. Bul.,1939