✦ LIBER ✦

Manganese, Trypsin, Milk Proteins and the Susceptibility of Milk to Oxidized Flavor Development

✍ Scribed by Forster, T.L.; Sommer, H.H.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Evaluating Susceptibility of Milk to Oxi

✍ Dunkley, W.L.; Franke, A.A. 📂 Article 📅 1967 🏛 American Dairy Science Association 🌐 English ⚖ 825 KB

Inhibition of Oxidized Flavor Developmen

✍ Shipe, W.F.; Senyk, G.; Weetall, H.H. 📂 Article 📅 1972 🏛 American Dairy Science Association 🌐 English ⚖ 174 KB

Influence of Protein Hydrolysis on the S

✍ Jensen, C.; Forster, T.L.; Plath, Emily 📂 Article 📅 1953 🏛 American Dairy Science Association 🌐 English ⚖ 377 KB

Relation of Estrus to Natural Copper and

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

Influence of Alfalfa and Oat Hays on Sus

✍ Dunkley, W.L.; Smith, L.M.; Ronning, M. 📂 Article 📅 1960 🏛 American Dairy Science Association 🌐 English ⚖ 542 KB

Oxidized Flavor in Milk. XIV. A Possible

✍ Olson, Floyd C.; Brown, W. Carson 📂 Article 📅 1944 🏛 American Dairy Science Association 🌐 English ⚖ 567 KB