The Oxidation of Butterfat

Author:

Stebnitz V.C.,Sommer H.H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference28 articles.

1. The cow as a source of “oxidized” flavors of milk;Guthrie;Cornell Bulletin,1933

2. Chilson, W. H. What causes most common off-flavors of market milk? A study of the oxidized flavor of market milk. Milk Plant Monthly, Nov. and Dec. 1935.

3. Flavors of milk and their control;Roadhouse;California Agri. Expt. Stat. Bul.,1935

4. Practical experiments on the taste of tallow in milk and its derived products;Majer,1934

5. Untersuchungen ueber “olig-talgige”, “schmirgelige”. Veranderimgen der Milch;Kende;Milchw. Forschungen,1932

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