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Some Factors Affecting the Stability of Certain Milk Properties. VI. Relation of the Concentration of Dissolved Oxygen to the Oxidation of Ascorbic Acid and to the Development of Oxidized Flavor in Milk

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Bibliographic Details
Published in:	Journal of dairy science 1943-04, Vol.26 (4), p.337-342
Main Authors:	Hartman, G. H, Garrett, O. F
Format:	Article
Language:	English
Citations:	Items that this one cites Items that cite this one
Online Access:	Get full text
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