Supplementing Rations with Tocopherol and Ethoxyquin to Increase Oxidative Stability of Milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference17 articles.
1. Determination of 6-Ethoxy-l,2-dihydro-2,2,4-trimethylquinoline in Biological Materials;Bickoff;Anal. Chem.,1956
2. Relative Effectiveness of Various Antioxidants Fed to Lactating Dairy Cows, on Incidence of Copper-Induced Oxidized Milk Flavor and on Apparent Carotene and Tocopherol Utilization;DeLuca;J. Dairy Sci.,1957
3. Evaluating the Susceptibility of Milk to Oxidized Flavor;Dunkley;J. Dairy Sci.,1967
4. Influence of Supplemental Tocopherol and Carotene on Oxidative Stability of Milk and Milk Fat;Dunkley,1966
5. Influence of Alfalfa and Oat Hays on Susceptibility of Milk to Oxidized Flavor;Dunkley;J. Dairy Sci.,1960
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