Author:
Chilson W.H.,Martin W.H.,Parrish D.B.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference11 articles.
1. A Review of Oxidation in Milk and Milk Products as Related to Flavor;Brown;J. Dairy Sci.,1940
2. Relation of Vitamin C, Lecithin, and Carotene of Milk to the Development of Oxidized Flavor;Beck;J. Dairy Sci.,1939
3. Chilson, W. H. What Causes Most Common Off Flavors of Market Milk. Milk Plant Monthly, 24, 11: 24–28 and 24, 12: 30–34. 1935.
4. Ascorbic Acid and Oxidized Flavor in Milk. II. The Effect of Various Heat Treatments of Milk upon the Stability of Ascorbic Acid and upon the Development of Oxidized Flavor;Gjessing;J. Dairy Sci.,1940
5. Variation in the Oxidation-Reduction Potential as a Cause for the Oxidized Flavor in Milt;Greenbank;J. Dairy Sci.,1940
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12 articles.
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