Studies on the Activated Flavor of Milk
Open Access
- 1 March 1939
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 22 (3), 153-161
- https://doi.org/10.3168/jds.s0022-0302(39)92868-7
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- The Oxidation of ButterfatJournal of Dairy Science, 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
- The Relation of Certain Plant Processes to Flavor Development in Market MilkJournal of Dairy Science, 1931
- Ultraviolettbestrahltes Enteiweisstes Milchfett, ein Wirksames,Wohlschmeckendes AntirachiticumKlinische Wochenschrift, 1927
- Aktivierung von Nahrungsmitteln Durch Ultraviolettbestrahlung Ohne GeschmacksverschlechterungKlinische Wochenschrift, 1927
- THE EFFECTS OF RADIATIONS FROM A QUARTZ MERCURY VAPOR ARC UPON SOME PROPERTIES OF PROTEINSAmerican Journal of Physiology-Legacy Content, 1926
- STUDIES ON RADIATED PROTEINSAmerican Journal of Physiology-Legacy Content, 1925
- A Preliminary Note on the Coagulation of Proteins by Ultraviolet LightScience, 1913