Contribution of Milk Fat to the Flavor of Milk
Open Access
- 1 December 1969
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 52 (12) , 1910-1913
- https://doi.org/10.3168/jds.s0022-0302(69)86872-4
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- The flavor potential of milk fat. A review of its chemical nature and biochemical originJournal of Oil & Fat Industries, 1967
- Consistency of a Trained Taste PanelJournal of Dairy Science, 1966
- Effect of deodorization and antioxidants on the stability of lardJournal of Oil & Fat Industries, 1944