Ascorbic Acid Oxidation a Key Factor in theInhibition or...

Journal of Dairy Science 1945 Vol. 28; Iss. 8

Ascorbic Acid Oxidation a Key Factor in theInhibition or Promotion of the Tallowy Flavor in Milk

Krukovsky, Vladimir N., Guthrie, E.S.
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Volume:
28
Year:
1945
Language:
english
DOI:
10.3168/jds.S0022-0302(45)95210-6
File:
PDF, 950 KB
english, 1945
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