Oxidized Flavor in Milk. IX. The Effect of the Quality of Hay and Early Stage of Lactation on the Carotene Content of Butterfat and on the Ascorbic Acid Content of the Milk and their Relationship to the Development of Metal-Induced Oxidized Flavor
Open Access
- 1 November 1941
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 24 (11) , 925-935
- https://doi.org/10.3168/jds.s0022-0302(41)95479-6
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Some Factors Affecting Certain Milk Properties. III. Effect of Roughages on Ascorbic AcidJournal of Dairy Science, 1940
- Oxidized Flavor in Milk. VII. Studies of the Effect of Carotene and Ascorbic Acid in the Feed of the Cow on the Susceptibility of the Milk to Metal-Induced Oxidized FlavorJournal of Dairy Science, 1939
- Relation of Vitamin C, Lecithin, and Carotene of Milk to the Development of Oxidized FlavorJournal of Dairy Science, 1939
- Relation of Color and Ascorbic Acid to Flavor in Milk from Individual CowsJournal of Dairy Science, 1938
- Rapid Method for the Quantitative Determination of Reduced Ascorbic Acid in MilkJournal of Dairy Science, 1938
- The Oxidation of ButterfatJournal of Dairy Science, 1937
- The Effects of Breed Characteristics and Stages of Lactation on the Vitamin C (Ascorbic Acid) Content of Cow’s MilkJournal of Nutrition, 1936
- FAT-SOLUBLE VITAMINSJournal of Biological Chemistry, 1933
- Oiliness in milkThe Journal of Agricultural Science, 1927