Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference18 articles.
1. A study of certain reducing substances in citrus fruits;DeWitt;Food Res.,1938
2. 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 the oxidized flavor;Gjessing;J. Dairy Sc.,1940
3. Effect of heat on milk with especial reference to the cooked flavor;Gould;Mich. Agr. Exp. Sta. Tech. Bull.,1939
4. Guthrie, E. S., Hand, D. B. and Sharp, P. F. Oxygen in milk and its relation to destruction of vitamin C and the development of the oxidized flavor. Twelfth Ann. Rept. N. Y. State Assoc. Dairy and Milk Inspectors, pp. 101-110. 1938.
5. A study of breed and seasonal variations in the ascorbic acid content of certified milk from Guernseys and Holsteins;Holmes;J. Nutrit.,1939
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12 articles.
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