Radiation Preservation of Milk and Milk Products. V. Precursors to the Radiation-Induced Oxidation Flavor of Milk Fat
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference18 articles.
1. An Infrared Study of the cis- and trans-Isomers of Some C18 Fatty Acids;Ahlers;J. Appl. Chem.,1953
2. Separation of the Higher Fatty Acids;Ahrens;J. Biol. Chem.,1952
3. The Infrared Spectra of Complex Molecules;Bellamy,1956
4. Radiation Preservation of Milk and Milk Products. II. Off-Flavors in Milk and Cream Induced by Ionizing Radiations as Judged by Organoleptic Tests;Bierman;J. Dairy Sci.,1956
5. Ultraviolet Absorption Method for the Determination of Polyunsaturated Constituents in Fatty Materials;Brice;J. Opt. Soc. Amer.,1945
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