Author:
Greenbank George R.,Wright Philip A.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference6 articles.
1. Variations in the Oxidation-reduction Potential as a Cause for the Oxidized Flavor in Milk;Greenbank;J. Dairy Sci.,1940
2. The Formation and Preservation, of Antioxidants by Special Methods of Processing in the Preparation of Dried Milk;Greenbank;J. Dairy Sci.,1948
3. Some Factors Influencing the Reducing Systems in Dry Whole Milk;Harland;J. Dairy Sci.,1949
4. The Keeping Quality of Butterfat with Special Reference to Milk Powder;Holm;Proc. World's Dairy Congress, 2,1924
5. A Quantitative Study of Heat Labile Sulfides of Milk;Townley;J. Dairy Sci.,1943
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11 articles.
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