The Influence of Cracked Soybeans and Other Factors upon Flavor of Milk and the Iodine Value of Milk Fat-Reference-Cited by-同舟云学术

The Influence of Cracked Soybeans and Other Factors upon Flavor of Milk and the Iodine Value of Milk Fat

Published:1950-04 Issue:4 Volume:33 Page:205-215
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Frye J.B.,Cannon C.Y.,Bird E.W.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference42 articles.

1. Association of Official Agricultural Chemists. Official and Tentative Methods of Analysis. 4th ed. Washington, D. C. 1935

2. Oxidized flavor in milk. VIII. The effect of the degree of saturation of fat in the ration of the cow upon the iodine number of the butterfat and the susceptibility of the milk to metal-indueed oxidized flavor;Brown;J. Dairy Sci.,1941

3. Oxidized flavor of milk. IX. The effect of the quality of hay and early stage of lactation on the carotene of butterfat and on the ascorbic acid content of the milk and their relationship to the development of metal-induced oxidized flavor;Brown;J. Dairy Sci.,1941

4. Chin, J. W. F. Flavors of milks from cows fed soybeans or linseed meal as the protein supplement. Unpublished M. S. thesis, Iowa State College, Library, Ames. 1943.

5. The incidence of oxidized flavor in the milk of individual cows within one herd;Corbett;J. Dairy Sci.,1943

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Factors Relating to Development of Spontaneous Oxidized Flavor in Raw Milk;Journal of Dairy Science;1976-05

2. Variation of Milk Flavor;Journal of Dairy Science;1972-04

3. Effect of Feeding Antioxidant (Cacao Shell) on the Stability of the Milk Fat;Journal of Dairy Science;1955-06

4. The Relationship of Stage of Lactation, Pasturage and Environmental Temperature to the Degree of Unsaturation of Cow Milk Fat;Journal of Dairy Science;1951-06

5. The Relationships among Cracked Soybeans Fed, Barn Temperature and the Degree of Unsaturation of Milk Fat,;Journal of Dairy Science;1950-05