Ascorbic Acid and Oxidized Flavor in Milk. I. Distribution of Ascorbic Acid and Occurrence of Oxidized Flavor in Commercial Grade a Raw, in Pasteurized Irradiated, and in Pasteurized Milk Throughout the Year
Open Access
- 1 April 1939
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 22 (4), 271-281
- https://doi.org/10.3168/jds.s0022-0302(39)92883-3
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Vitamin C in Pasteurized MilkScience, 1936
- The Influence of Storage, Pasteurization, and Contamination with Metals on the Stability of Vitamin C in MilkJournal of Dairy Science, 1936
- The Effects of Breed Characteristics and Stages of Lactation on the Vitamin C (Ascorbic Acid) Content of Cow’s MilkJournal of Nutrition, 1936
- Influence of the Ration on the Vitamin C Content of MilkJournal of Nutrition, 1936