Ascorbic Acid and Oxidized Flavor in Milk. II. The Effect of Various Heat Treatments of Milk Upon the Stability of Ascorbic Acid and upon the Development of the Oxidized Flavor
Open Access
- 1 May 1940
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 23 (5), 373-384
- https://doi.org/10.3168/jds.s0022-0302(40)95538-2
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- EFFECT OF OXYGEN LIGHT AND LACTO-FLAVIN ON THE OXIDATION OF VITAMIN C IN MILKScience, 1938
- Rapid Method for the Quantitative Determination of Reduced Ascorbic Acid in MilkJournal of Dairy Science, 1938
- OXIDATION IN RELATION TO OFF‐FLAVORS IN MILK AND CERTAIN MILK PRODUCTS1Journal of Food Science, 1937
- Oxidized Flavor in Milk. III. The Time of Copper Contamination During Production and Processing, and Aeration Versus no Aeration as Related to Oxidized Flavor DevelopmentJournal of Dairy Science, 1936
- The Influence of Storage, Pasteurization, and Contamination with Metals on the Stability of Vitamin C in MilkJournal of Dairy Science, 1936
- The Effect of Pasteurization upon the Vitamin C Content of MilkJournal of Dairy Science, 1934