✦ LIBER ✦

Use of Propyl Gallate to Defer Development of Oxidized Flavor in Market Milk

✍ Scribed by Chilson, W.H.; Martin, W.H.; Whitnah, C.H.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

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

Factors Relating to Development of Spont

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

The Relation of Copper and Ascorbic Acid

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

Oxidized Flavor in Milk. XIV. A Possible

✍ Olson, Floyd C.; Brown, W. Carson 📂 Article 📅 1944 🏛 American Dairy Science Association 🌐 English ⚖ 567 KB

Pro-Oxidants in Spontaneous Development

✍ Smith, Grafton J.; Dunkley, W.L. 📂 Article 📅 1962 🏛 American Dairy Science Association 🌐 English ⚖ 982 KB

Manganese, Trypsin, Milk Proteins and th

✍ Forster, T.L.; Sommer, H.H. 📂 Article 📅 1951 🏛 American Dairy Science Association 🌐 English ⚖ 884 KB