Variation in the oxidation-reduction potential as a cause for the oxidized flavor in milk
Open Access
- 1 August 1940
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 23 (8) , 725-744
- https://doi.org/10.3168/jds.s0022-0302(40)95562-x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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