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Influence of Homogenization, Copper, and Ascorbic Acid on Light-Activated Flavor in Milk

✍ Scribed by Dunkley, W.L.; Franklin, J.D.; Pangborn, R.M.

Book ID: 122058579
Publisher: American Dairy Science Association
Year: 1962
Tongue: English
Weight: 361 KB
Volume: 45
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(62)89557-5

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