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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