✦ LIBER ✦

Ascorbic Acid and Oxidized Flavor in Milk. I. Distribution of Ascorbic Acid and Occurrence of Oxidized Flavor in Commercial Grade a Raw, in Pasteurized Irradiated, and in Pasteurized Milk Throughout the Year

✍ Scribed by Trout, G.M.; Gjessing, Erland C.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The Relation of Copper and Ascorbic Acid

✍ Epple, W.F.; Horrall, B.E. 📂 Article 📅 1943 🏛 American Dairy Science Association 🌐 English ⚖ 528 KB

Oxidized Flavor in Milk. XIII. Studies o

✍ Olson, Floyd C.; Brown, W. Carson 📂 Article 📅 1944 🏛 American Dairy Science Association 🌐 English ⚖ 452 KB

Deferment of an Oxidized Flavor in Froze

✍ Bell, R.W.; Mucha, T.J. 📂 Article 📅 1949 🏛 American Dairy Science Association 🌐 English ⚖ 438 KB

Oxidized Flavor in Milk. VII. Studies of

✍ Brown, W. Carson; Vanlandingham, A.H.; Weakley, Chas. E. 📂 Article 📅 1939 🏛 American Dairy Science Association 🌐 English ⚖ 430 KB

Retention of Ascorbic Acid, Changes in O

✍ Bell, R.W. 📂 Article 📅 1948 🏛 American Dairy Science Association 🌐 English ⚖ 593 KB

Oxidized Flavor in Milk. X. The Effect o

✍ Carson Brown, W.; Vanlandingham, A.H.; Weakley, Chas. E. 📂 Article 📅 1941 🏛 American Dairy Science Association 🌐 English ⚖ 352 KB