Author:
Gelpi A.J.,Rusoff L.L.,Skole R.D.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference7 articles.
1. Studies of the Effect of Carotene and Ascorbic Acid in the Feed of the Cow on the Susceptibility of the Milk to Copper-induced Oxidized Flavor;Brown;J. Dairy Sci.,1939
2. The Relation of Nutrition of the Cow to Development of Oxidized Flavor in Milk;Henderson;Milk Plant Monthly,1939
3. Ascorbic Acid Oxidation—a Key Factor in the Prevention of Tallowy Flavor in Milk;Krukovsky;J. Dairy Sci.,1945
4. Hydrogen Peroxidem, Copper and the Tallowy Flavor in Milk;Krukovsky;J. Dairy Sci.,1946
5. Prevention of Oxidized Flavors in Frozen Cream by Homogenization and High-temperature Pasteurization;McFarland;J. Dairy Sci.,1940
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