✦ LIBER ✦

Deferment of an Oxidized Flavor in Frozen Milk by Ascorbic Acid Fortification and by Hydrogen Peroxide Oxidation of the Ascorbic Acid of the Fresh Milk

✍ Scribed by Bell, R.W.; Mucha, T.J.

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

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

Ascorbic Acid and Oxidized Flavor in Mil

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

The Oxidation of Ascorbic Acid by Hydrog

✍ Grinstead, Robert R. 📂 Article 📅 1960 🏛 American Chemical Society 🌐 English ⚖ 884 KB

Retention of Ascorbic Acid, Changes in O

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

Ascorbic Acid Oxidation a Key Factor in

✍ Krukovsky, Vladimir N.; Guthrie, E.S. 📂 Article 📅 1945 🏛 American Dairy Science Association 🌐 English ⚖ 950 KB