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Some Factors Affecting the Stability of Certain Milk Properties. VI. Relation of the Concentration of Dissolved Oxygen to the Oxidation of Ascorbic Acid and to the Development of Oxidized Flavor in Milk

✍ Scribed by Hartman, G.H.; Garrett, O.F.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Oxidized Flavor in Milk VI. A Study of t

✍ Brown, W.Carson; Dustman, R.B. 📂 Article 📅 1939 🏛 American Dairy Science Association 🌐 English ⚖ 307 KB

The Relationship of Ascorbic Acid to the

✍ Chilson, W.H.; Martin, W.H.; Parrish, D.B. 📂 Article 📅 1949 🏛 American Dairy Science Association 🌐 English ⚖ 692 KB

The Relation of Copper and Ascorbic Acid

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

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

Relation of Vitamin C, Lecithin, and Car

✍ Beck, G.H.; Whitnah, C.H.; Martin, W.H. 📂 Article 📅 1939 🏛 American Dairy Science Association 🌐 English ⚖ 793 KB