✦ LIBER ✦

Evaluating Susceptibility of Milk to Oxidized Flavor

✍ Scribed by Dunkley, W.L.; Franke, A.A.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Relation of Estrus to Natural Copper and

✍ Dunkley, W.L.; Franke, A.A.; Ronning, M. 📂 Article 📅 1964 🏛 American Dairy Science Association 🌐 English ⚖ 448 KB

RELATION OF ACIDITY OF MILK TO OXIDIZED

✍ E. O. ANDERSON; L. B. DOWD; C. A. STUEWER 📂 Article 📅 1937 🏛 Institute of Food Technologists 🌐 English ⚖ 384 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

Selenium and Its Relation to Oxidized Fl

✍ Franke, A.A.; Dunkley, W.L.; Luick, J.R.; Ronning, M. 📂 Article 📅 1966 🏛 American Dairy Science Association 🌐 English ⚖ 251 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

Direct Addition of Tocopherol to Milk fo

✍ King, R.L. 📂 Article 📅 1968 🏛 American Dairy Science Association 🌐 English ⚖ 296 KB