✦ LIBER ✦

Ascorbic Acid Oxidation a Key Factor in theInhibition or Promotion of the Tallowy Flavor in Milk

✍ Scribed by Krukovsky, Vladimir N.; Guthrie, E.S.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Ascorbic Acid and Oxidized Flavor in Mil

✍ Trout, G.M.; Gjessing, Erland C. 📂 Article 📅 1939 🏛 American Dairy Science Association 🌐 English ⚖ 589 KB

The Relation of Copper and Ascorbic Acid

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

The Relationship of Ascorbic Acid to the

✍ Chilson, W.H.; Martin, W.H.; Parrish, D.B. 📂 Article 📅 1949 🏛 American Dairy Science Association 🌐 English ⚖ 692 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 VI. A Study of t

✍ Brown, W.Carson; Dustman, R.B. 📂 Article 📅 1939 🏛 American Dairy Science Association 🌐 English ⚖ 307 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