✦ LIBER ✦

Retention of Ascorbic Acid, Changes in Oxidation–Reduction Potential, and the Prevention of an Oxidized Flavor During Freezing Preservation of Milk

✍ Scribed by Bell, R.W.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Deferment of an Oxidized Flavor in Froze

✍ Bell, R.W.; Mucha, T.J. 📂 Article 📅 1949 🏛 American Dairy Science Association 🌐 English ⚖ 438 KB

The Relation of Copper and Ascorbic Acid

✍ Epple, W.F.; Horrall, B.E. 📂 Article 📅 1943 🏛 American Dairy Science Association 🌐 English ⚖ 528 KB

Ascorbic Acid and Oxidized Flavor in Mil

✍ Trout, G.M.; Gjessing, Erland C. 📂 Article 📅 1939 🏛 American Dairy Science Association 🌐 English ⚖ 589 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

Some Factors Affecting the Stability of

✍ Hartman, G.H.; Garrett, O.F.; Button, F.C. 📂 Article 📅 1943 🏛 American Dairy Science Association 🌐 English ⚖ 539 KB

Some Factors Affecting the Stability of

✍ Hartman, G.H.; Garrett, O.F. 📂 Article 📅 1943 🏛 American Dairy Science Association 🌐 English ⚖ 380 KB