Deaeration as a Means of Retarding Oxidized Flavors and Preserving the Vitamin C of Milk
- 1 May 1941
- journal article
- Published by International Association for Food Protection in Journal of Milk Technology
- Vol. 4 (3) , 138-143
- https://doi.org/10.4315/0095-9766-4.3.138
Abstract
No abstract availableThis publication has 0 references indexed in Scilit: