Light and copper catalysed oxidized flavours in stored milk
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1983.tb02521.x/fullpdf
Reference19 articles.
1. E. Bertelsen, and G. Narlid (1978 ) Proceeding 20th International Dairy Congress. E. 85 .
2. Effect of Light on Alteration of Nutritional Value and Flavor of Milk: A Review1
3. Factors Relating to Development of Spontaneous Oxidized Flavor in Raw Milk
4. The influence of the dissolved oxygen in milk on the stability of some vitamins towards heating and during subsequent exposure to sunlight
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