LIPID OXIDATION AS A SOURCE OF OFF‐FLAVOUR DEVELOPMENT DURING THE STORAGE OF DAIRY PRODUCTS
- 1 July 1969
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 22 (3) , 154-161
- https://doi.org/10.1111/j.1471-0307.1969.tb01070.x
Abstract
No abstract availableKeywords
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