Influence of Alfalfa and Oat Hays on Susceptibility of Milk to Oxidized Flavor

Author:

Dunkley W.L.,Smith L.M.,Ronning M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference23 articles.

1. Association of Official Agricultural Chemists. Official Methods of Analysis. 8th ed. Washington, D. C. 1955.

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

3. Tests of Significance in Reversal or Switchback Trials;Brandt;Iowa Agr. Expt. Sta., Research Bull,1938

4. Determination of α-Tocopherol by Chromatography on Secondary Magnesium Phosphate;Bro-Rasmussen;Acta Chem. Scand.,1957

5. Quantitative Determination of the Individual Tocopherols by Chromatography on Secondary Magnesium Phosphate;Bro-Rasmussen;Acta Chem. Scand.,1957

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1. Effect of forage type and supplemental dietary vitamin E on milk oxidative stability;Canadian Journal of Animal Science;1991-12-01

2. Effects of Feeding α-Tocopherol and Calcium Salts of Fatty Acids on Vitamin E and Fatty Acid Composition of Cow's Milk;Journal of Dairy Science;1990-10

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

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

5. ANALYSIS AND CONTROL OF MILK FLAVOR;The Analysis and Control of Less Desirable Flavors in Foods and Beverages;1980

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