Author:
Dill C.W.,Roberts W.M.,Aurand L.W.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference13 articles.
1. Association of Official Agricultural Chemists. Official Methods of Analysis. 7th ed. Washington, D. C. 1950.
2. The Sulfhydryl Groups of Crystalline Proteins;Benesch;J. Biol. Chem.,1955
3. Volatile and Nonvolatile Sulfhydryl Content of Heated Milk and Milk Products;Boyd;J. Dairy Sci.,1957
4. Certain Factors Affecting the Concentration of Active Sulfhydryl Compounds in Heated Cream;Gould;J. Dairy Sci.,1957
5. Effect of Heat on Milk with Especial Reference to the Cooked Flavor;Gould;Michigan Agr. Expt. Sta., Tech. Bull.,1939
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