✦ LIBER ✦

Pro-Oxidants in Spontaneous Development of Oxidized Flavor in Milk

✍ Scribed by Smith, Grafton J.; Dunkley, W.L.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Factors Relating to Development of Spont

✍ Bruhn, J.C.; Franke, A.A.; Goble, G.S. 📂 Article 📅 1976 🏛 American Dairy Science Association 🌐 English ⚖ 499 KB

Xanthine Oxidase Activity and Developmen

✍ Aurand, L.W.; Chu, T.M.; Singleton, J.A.; Shen, R. 📂 Article 📅 1967 🏛 American Dairy Science Association 🌐 English ⚖ 564 KB

Role of Xanthine Oxidase in the Developm

✍ Aurand, L.W.; Woods, A.E. 📂 Article 📅 1959 🏛 American Dairy Science Association 🌐 English ⚖ 527 KB

Oxidized Flavor in Milk

✍ Carson Brown, W.; Dustman, R.B.; Thurston, L.M. 📂 Article 📅 1937 🏛 American Dairy Science Association 🌐 English ⚖ 399 KB

Oxidized Flavor in Milk

✍ Thurston, L.M.; Brown, W. Carson; Dustman, K.B. 📂 Article 📅 1936 🏛 American Dairy Science Association 🌐 English ⚖ 710 KB

Oxidized Flavor in Milk

✍ Thurston, L.M.; Carson Brown, W.; Dustman, R.B. 📂 Article 📅 1935 🏛 American Dairy Science Association 🌐 English ⚖ 383 KB