Guthrie, E. S. (1955). Role of ascorbic acid in development of oxidiced flavors in dairy products. Cornell Univ.
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Chicago Style (17th ed.) Citation
Guthrie, E. S. Role of Ascorbic Acid in Development of Oxidiced Flavors in Dairy Products. Ithaca: Cornell Univ, 1955.
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MLA (9th ed.) Citation
Guthrie, E. S. Role of Ascorbic Acid in Development of Oxidiced Flavors in Dairy Products. Cornell Univ, 1955.
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