Oxidations in the Dark

Author:

Shipe W.F.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference82 articles.

1. Anderson, J. A. The Influence of Ration on Milk Flavor. 25th Ann. Rept. Int’l. Assoc. Dairy and Milk Inspectors, p. 223. 1937.

2. Influence of Cattle and Their Fodder on Tendency Towards Oxidation in Milk Fats;Anderson;Acta Polytech. Stockholm (Series Ch. I),1958

3. Role of Xanthine Oxidase in the Development of Spontaneously Oxidized Flavor in Milk;Aurand;J. Dairy Sci.,1959

4. Some Factors Involved in the Development of Oxidized Flavor in Milk;Aurand;J. Dairy Sci,1959

5. Effect of Homogenization on the Curd Tension, Digestibility, and Keeping Quality of Milk;Babcock;U. S. Dept. Agr., Tech. Bull.,1942

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3. Biochemistry of Food Spoilage: Off-Flavors in Milk;Biochemistry of Foods;1990

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

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

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