AUTOXIDATION OF MILK LIPIDS .3. EFFECT ON FLAVOR OF ADDITIVE INTERACTIONS OF CARBONYL COMPOUNDS AT SUBTHRESHOLD CONCENTRATIONS

被引：59
作者：
DAY, EA
MONTGOMERY, MW
LILLARD, DA
机构：
来源：
JOURNAL OF DAIRY SCIENCE | 1963年 / 46卷 / 04期
关键词：
D O I：
10.3168/jds.S0022-0302(63)89034-7
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
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页码：291 / &
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