✦ LIBER ✦

Relationships Among Dietary Roasted Soybeans, Milk Components, and Spontaneous Oxidized Flavor of Milk

✍ Scribed by J.S. Timmons; W.P. Weiss; D.L. Palmquist; W.J. Harper

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Xanthine Oxidase and Incidence of Sponta

✍ Smith, G.J.; Dunkley, W.L. 📂 Article 📅 1960 🏛 American Dairy Science Association 🌐 English ⚖ 280 KB

The oxidized-metallic and grassy flavor

✍ E. G. Hammond; F. D. Hill 📂 Article 📅 1964 🏛 Springer-Verlag 🌐 English ⚖ 619 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

Effect of Raw or Roasted Whole Soybeans

✍ Bernard, J.K. 📂 Article 📅 1990 🏛 American Dairy Science Association 🌐 English ⚖ 592 KB

Oxidized Flavor in Milk. XIII. Studies o

✍ Olson, Floyd C.; Brown, W. Carson 📂 Article 📅 1944 🏛 American Dairy Science Association 🌐 English ⚖ 452 KB

Association of DGAT1 genotype, fatty aci

✍ J. Juhlin; W.F. Fikse; J. Pickova; A. Lundén 📂 Article 📅 2012 🏛 American Dairy Science Association 🌐 English ⚖ 206 KB