EXPERIMENTS ON THE USE OF CERTAIN ANTIOXIDANTS FOR CONTROL OF OXIDIZED FLAVOR IN DAIRY PRODUCTS 1
- 1 September 1941
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 6 (5), 445-459
- https://doi.org/10.1111/j.1365-2621.1941.tb16303.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- Relation of Vitamin C, Lecithin, and Carotene of Milk to the Development of Oxidized FlavorJournal of Dairy Science, 1939
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- SCIENCE NEWSScience, 1933
- The Prevention of Rancidity by Maleic AcidScience, 1933
- The Relation of Certain Plant Processes to Flavor Development in Market MilkJournal of Dairy Science, 1931