Oxidized Flavor in Milk. VII. Studies of the Effect of Carotene and Ascorbic Acid in the Feed of the Cow on the Susceptibility of the Milk to Metal-Induced Oxidized Flavor-Reference-Cited by-同舟云学术

Oxidized Flavor in Milk. VII. Studies of the Effect of Carotene and Ascorbic Acid in the Feed of the Cow on the Susceptibility of the Milk to Metal-Induced Oxidized Flavor

Published:1939-05 Issue:5 Volume:22 Page:345-351
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Brown W. Carson,Vanlandingham A.H.,Weakley Chas. E.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference15 articles.

1. Off-flavored milk—a problem of animal nutrition;Anderson;Milk Dealer,1936

2. Concerning the cause of rancid and oxidized flavors of bovine origin;Anderson;J. Dairy Sc.,1936

3. Fat-soluble vitamins XXXVI. The carotene and vitamin A content of butter;Baumann;J. Biol. Chem.,1933

4. Oxidized flavor in milk IV. Studies of the relation of the feed of the cow to oxidized flavor;Brown;J. Dairy Sc.,1937

5. What causes most common off-flavors in market milk?;Chilson;Milk Plant Mo.,1935

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Off‐flavors in milk;C R C Critical Reviews in Food Science and Nutrition;1986-01

2. Deterioration of pasteurized milk on storage;Journal of Dairy Research;1985-08

3. Oxidations in the Dark;Journal of Dairy Science;1964-02

4. Effect of Antioxidants in the Control of Oxidized Flavor Development in Stored Frozen Cream. I. Use of Ethyl Caffeate, Sustane, Tenox II and Tenox Bha;Journal of Dairy Science;1952-02

5. Studies on vitamins A and C in bovines;Journal of Comparative Pathology and Therapeutics;1950-01