1. Anderson, H. C, and E. L. Thomas. 1974. Fortification of fluid milk products with ascorbic acid. Paper presented at 69th Annu. Meeting, Amer. Dairy Sci. Ass., June 23-26, Guelph, Ontario, Canada.
2. A use of ascorbic acid in frozen homogenized milk. Sixth Army Area Food Lab., Seattle, WA;Anderson;Food Tech.,1950
3. Bell, R. W., and T. J. Mucha. 1949. Deferment of an oxidized flavor in frozen milk by ascorbic acid fortification and by hydrogen peroxide oxidation of the ascorbic acid of the fresh milk. (A paper given at the 44th Annu. Meeting, Amer. Dairy Sci. Ass., Paper M19). Bureau of Dairy Industry, USDA.
4. The relation of copper and ascorbic acid to oxidized flavor in market milk;Epple;J. Dairy Sci.,1943
5. Role of ascorbic acid in development of oxidized flavors in dairy products;Guthrie,1955