Isolation of Substances Responsible for the Activated Flavor of Milk
Open Access
- 1 November 1940
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 23 (11), 1087-1095
- https://doi.org/10.3168/jds.s0022-0302(40)95596-5
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Studies on the Source-Origin of Activated Flavor in MilkJournal of Dairy Science, 1940
- Beitrag zur Kenntnis flüchtiger SchwefelverbindungenAnalytical and Bioanalytical Chemistry, 1939
- Weitere Untersuchungen über Reduktionen in der bestrahlten HautNaunyn-Schmiedebergs Archiv für experimentelle Pathologie und Pharmakologie, 1937
- OBSERVATIONS ON THE SOURCE OF FLAVOR IN MILK EXPOSED FOR PROLONGED PERIODS TO RADIATION*Journal of Food Science, 1936
- Milk: Effect of Different Sources of Radiant Energy on Flavor and Antirachitic PotencyIndustrial & Engineering Chemistry, 1936
- Certain Foam Producing Substances of MilkJournal of Dairy Science, 1934
- Die Entstehung eines reversibel oxydierbaren Körpers durch Bestrahlung von EiweißNaunyn-Schmiedebergs Archiv für experimentelle Pathologie und Pharmakologie, 1933