The Relation of Iodine and Peroxide Numbers to Oxidized Flavor of Milk
Open Access
- 1 May 1940
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 23 (5) , 391-398
- https://doi.org/10.3168/jds.s0022-0302(40)95540-0
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- Factors Influencing the Initial Induction Period in the Oxidation of Milk FatJournal of Dairy Science, 1934
- Antioxidants for Fats and OilsIndustrial & Engineering Chemistry, 1934
- 28. The Autoxidation of Butterfat: II. Comparison of Tests for Detecting Oxidation ChangesJournal of Dairy Research, 1931
- Tallowy Butter—its Causes and PreventionJournal of Dairy Science, 1917
- A CONTRIBUTION TO THE CHEMISTRY OF BUTTER-FAT.Journal of the American Chemical Society, 1899