Influence of Dietary Copper and Ethylenediaminetetraacetate on Copper Concentration and Oxidative Stability of Milk
Open Access
- 1 June 1968
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 51 (6) , 863-866
- https://doi.org/10.3168/jds.s0022-0302(68)87094-8
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Evaluating Susceptibility of Milk to Oxidized FlavorJournal of Dairy Science, 1967
- Spectrophotometric Determination of Tocopherol in Milk and Milk Lipides.Analytical Chemistry, 1964
- Influence of Injection of Cows with Copper Glycinate on Blood and Milk Copper and Oxidized Flavor in MilkJournal of Dairy Science, 1963
- Influence of Alfalfa and Oat Hays on Susceptibility of Milk to Oxidized FlavorJournal of Dairy Science, 1960
- Distribution of Natural and Added Copper and Iron in MilkJournal of Dairy Science, 1959
- Relation of Natural Copper in Milk to Incidence of Spontaneous Oxidized FlavorJournal of Dairy Science, 1959