Oxidized Flavor in Milk: I. Effect of the Development of Oxidized Flavor on the Iodine Number of the Phospholipid Fraction of Milk
Open Access
- 1 March 1940
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 23 (3), 201-208
- https://doi.org/10.3168/jds.s0022-0302(40)95512-6
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Relation of Vitamin C, Lecithin, and Carotene of Milk to the Development of Oxidized FlavorJournal of Dairy Science, 1939
- Les phosphatides dans le résidu du beurreLe Lait, 1939
- The Effect of Fat Content on Oxidized Flavor in Milk and CreamJournal of Dairy Science, 1937
- Oxidized Flavor in MilkJournal of Dairy Science, 1936
- Oxidized Flavor in MilkJournal of Dairy Science, 1935
- THE LIPIDS OF MILKPublished by Elsevier ,1934
- Factors Influencing the Initial Induction Period in the Oxidation of Milk FatJournal of Dairy Science, 1934
- Quantitative Aspects of the Kreis Test.Industrial & Engineering Chemistry, 1923