ASCORBIC ACID OXIDATION A KEY FACTOR IN THE INHIBITION OR PROMOTION OF THE TALLOWY FLAVOR IN MILK

被引：34
|
作者：
KRUKOVSKY, VN
GUTHRIE, ES
机构：
来源：
JOURNAL OF DAIRY SCIENCE | 1945年 / 28卷 / 08期
关键词：
D O I：
10.3168/jds.S0022-0302(45)95210-6
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：565 / 579
页数：15
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