INFLUENCE OF FEEDS ON LECITHIN CONTENT OF MILK AND POSSIBLE RELATIONSHIP OF LECITHIN CONTENT TO SUSCEPTIBILITY OF MILK TO COPPER‐INDUCED OXIDIZED FLAVOR1, 2
- 1 March 1940
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 5 (2) , 131-139
- https://doi.org/10.1111/j.1365-2621.1940.tb17174.x
Abstract
No abstract availableKeywords
This publication has 7 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
- Oxidized Flavor in MilkJournal of Dairy Science, 1937
- The Phospholipids in MilkJournal of Dairy Science, 1936
- Corn Gluten Feeding and the Titratable Acidity of MilkJournal of Dairy Science, 1936
- Oxidized Flavor in MilkJournal of Dairy Science, 1935
- The Effect of Lecithin in Dairy Products upon Butter Fat DeterminationsJournal of Dairy Science, 1928