Contribution of Free Fatty Acids to the Flavor of Rancid...

Journal of Dairy Science 1965 / 12 Vol. 48; Iss. 12

Contribution of Free Fatty Acids to the Flavor of Rancid Milk

Scanlan, R.A., Sather, Lois A., Day, E.A.
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Volume:
48
Language:
english
Journal:
Journal of Dairy Science
DOI:
10.3168/jds.S0022-0302(65)88530-7
Date:
December, 1965
File:
PDF, 267 KB
english, 1965
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