Variations in the Susceptibility of the Fat in Dry Whole Milks to Oxidation When Stored at Various Temperatures and in Various Atmospheres
Open Access
- 1 January 1927
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 10 (1) , 33-40
- https://doi.org/10.3168/jds.s0022-0302(27)93812-0
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Some Factors Concerned in the Autoxidation of FatsIndustrial & Engineering Chemistry, 1924
- Some Factors Affecting the Keeping Quality of Whole Milk PowdersJournal of Dairy Science, 1924