Oxidized Flavor in Milk: II. The Relation of Oxidation-Reduction Potentials to its Development
Open Access
- 1 July 1940
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 23 (7), 597-614
- https://doi.org/10.3168/jds.s0022-0302(40)95552-7
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Oxidized Flavor in Milk: I. Effect of the Development of Oxidized Flavor on the Iodine Number of the Phospholipid Fraction of MilkJournal of Dairy Science, 1940
- The Effect of Fat Content on Oxidized Flavor in Milk and CreamJournal of Dairy Science, 1937
- The Relation of the Oxidation-Reduction Potential of Milk to Oxidized FlavorJournal of Dairy 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 effect of light on the vitamin C of milkBiochemical Journal, 1936
- La théorie de la désacidificatlon électrique du laitLe Lait, 1936
- Oxidized Flavor in MilkJournal of Dairy Science, 1935
- La désacidification du lait et de la crème par voie électrique. L'appareil électrique " elact" de désacidification : Gesellschaft fur elektrische apparate G.m.b.H., Vienne.Le Lait, 1934
- The Solubility of Metals in MilkJournal of Dairy Science, 1931