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 Flavor
Open Access
- 1 May 1939
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 22 (5) , 345-351
- https://doi.org/10.3168/jds.s0022-0302(39)92894-8
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- 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
- FAT-SOLUBLE VITAMINSJournal of Biological Chemistry, 1933