✦ LIBER ✦

The Relation of the Oxidation-Reduction Potential of Milk to Oxidized Flavor

✍ Scribed by Webb, R.E.; Hileman, J.L.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

RELATION OF ACIDITY OF MILK TO OXIDIZED

✍ E. O. ANDERSON; L. B. DOWD; C. A. STUEWER 📂 Article 📅 1937 🏛 Institute of Food Technologists 🌐 English ⚖ 384 KB

Oxidized Flavor in Milk VI. A Study of t

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

Evaluating Susceptibility of Milk to Oxi

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

The Relation of Copper and Ascorbic Acid

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

Factors Relating to Development of Spont

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

Retention of Ascorbic Acid, Changes in O

✍ Bell, R.W. 📂 Article 📅 1948 🏛 American Dairy Science Association 🌐 English ⚖ 593 KB