Isolation of a Flavor Producing Fraction from Light Exposed Milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference32 articles.
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3. Production of volatile compounds related to the flavor of foods from the Strecker degradation of DL-methionine;Ballance;J. Sci. Food Agr.,1961
4. Oxidized flavor in milk;Barkworth;Dairy Indust.,1938
5. The Amino Acid Composition of Proteins and Foods;Block,1951
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