ASCORBIC ACID OXIDATION A KEY FACTOR IN THE INHIBITION OR PROMOTION OF THE TALLOWY FLAVOR IN MILK

[1] [Anonymous], 1897, LECT WORK PRINCIPAL

[2] BROWN W. CARSON, 1937, JOUR DAIRY SCI, V20, P599, DOI 10.3168/jds.S0022-0302(37)95718-7

[3] CHILSON WH, 1935, MILK PLANT MONTHLY, V24, P24

[4] CHILSON WH, 1935, MILK PLANT MONTHLY, V24, P30

[5] Dahle C. D., 1943, FOOD INDUST, V15, P76

[6] DAHLE CD, 1937, PA AGR EXPT STA B, V347

[7] GREENBANK GEORGE R., 1940, JOUR DAIRY SCI, V23, P725, DOI 10.3168/jds.S0022-0302(40)95562-X

[8] Some factors concerned in the autoxidation of fats - With especial reference to butter fat [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1924, 16 : 598 - 601

[9] Gunsalus IC, 1941, J BIOL CHEM, V141, P853

[10] Hand D B, 1938, Science, V87, P439, DOI 10.1126/science.87.2263.439-a

[1] [Anonymous], 1897, LECT WORK PRINCIPAL

[2] BROWN W. CARSON, 1937, JOUR DAIRY SCI, V20, P599, DOI 10.3168/jds.S0022-0302(37)95718-7

[3] CHILSON WH, 1935, MILK PLANT MONTHLY, V24, P24

[4] CHILSON WH, 1935, MILK PLANT MONTHLY, V24, P30

[5] Dahle C. D., 1943, FOOD INDUST, V15, P76

[6] DAHLE CD, 1937, PA AGR EXPT STA B, V347

[7] GREENBANK GEORGE R., 1940, JOUR DAIRY SCI, V23, P725, DOI 10.3168/jds.S0022-0302(40)95562-X

[8] Some factors concerned in the autoxidation of fats - With especial reference to butter fat [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1924, 16 : 598 - 601

[9] Gunsalus IC, 1941, J BIOL CHEM, V141, P853

[10] Hand D B, 1938, Science, V87, P439, DOI 10.1126/science.87.2263.439-a