Role of ascorbic acid in development of oxidiced flavors in dairy products.
Furkejuvvon:
| Váldodahkki: | |
|---|---|
| Materiálatiipa: | Girji |
| Giella: | eaŋgalasgiella |
| Almmustuhtton: |
Ithaca
Cornell Univ.
1955
|
| Ráidu: | Cornell Univ. Agricultural Experiment Station, Ithaca. Memoir
340 |
| Fáddágilkorat: |
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Geahča maid: Role of ascorbic acid in development of oxidiced flavors in dairy products.
- The cow as a source of "oxidized" flavors of milk
- The cow as a source of "oxidized" flavors of milk
- Production and behaviour studies on dairy cattle in Kenya.
- The biological Role of ribonucleic acids.
- Oxidation of carbohydrates in acid solution
- Studien über den Ovarian Ascorbic Acid Depletion-Test als Bestimmungsmethode für ICSH.