SOME FACTORS INVOLVED IN THE DEVELOPMENT OF OXIDIZED FLAVOR IN MILK

[1] [Anonymous], 1937, INT CONCILIATION, V18, P143

[2] BELL RW, 1940, J DAIRY SCI, V23, P37

[3] Brown W. Carson, 1942, JOUR DAIRY SCI, V25, P1041, DOI 10.3168/jds.S0022-0302(42)95371-2

[4] CARDWELL JT, 1955, THESIS N CAROLINA ST

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

[6] DAHLE CD, 1937, PENNSYLVANIA AGR EXP, V347

[7] DAHLE CD, 1935, PENNSYLVANIA AGR EXP, V320

[8] DORN HW, 1953, ILLINOIS ACAD SCI T, V46, P73

[9] A PROCEDURE FOR APPLICATION OF THE THIOBARBITURIC ACID TEST TO MILK [J]. JOURNAL OF DAIRY SCIENCE, 1951, 34 (11) : 1064 - 1069

[10] DUNKLEY WL, 1951, FOOD TECHNOL-CHICAGO, V5, P342

[1] [Anonymous], 1937, INT CONCILIATION, V18, P143

[2] BELL RW, 1940, J DAIRY SCI, V23, P37

[3] Brown W. Carson, 1942, JOUR DAIRY SCI, V25, P1041, DOI 10.3168/jds.S0022-0302(42)95371-2

[4] CARDWELL JT, 1955, THESIS N CAROLINA ST

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

[6] DAHLE CD, 1937, PENNSYLVANIA AGR EXP, V347

[7] DAHLE CD, 1935, PENNSYLVANIA AGR EXP, V320

[8] DORN HW, 1953, ILLINOIS ACAD SCI T, V46, P73

[9] A PROCEDURE FOR APPLICATION OF THE THIOBARBITURIC ACID TEST TO MILK [J]. JOURNAL OF DAIRY SCIENCE, 1951, 34 (11) : 1064 - 1069

[10] DUNKLEY WL, 1951, FOOD TECHNOL-CHICAGO, V5, P342