The Origin of Oxidized Flavors and Factors Responsible for their Development in Milk and Milk Products
Open Access
- 1 January 1952
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 35 (1) , 21-29
- https://doi.org/10.3168/jds.s0022-0302(52)93670-9
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- Oxidized Flavor in MilkJournal of Dairy Science, 1935