AUTOXIDATION OF MILK LIPIDS .2. RELATIONSHIP OF SENSORY TO CHEMICAL METHODS FOR MEASURING OXIDIZED FLAVOR OF MILK FATS

被引：30

作者：

LILLARD, DA

DAY, EA

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1961年 / 44卷 / 04期

关键词：

D O I：

10.3168/jds.S0022-0302(61)89793-2

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：623 / &

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