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                                       Details for article 5 of 11 found articles
 
 
  Oxidized Flavor in Milk. VIII. The Effect of the Degree of Saturation of Fat in the Ration of the Cow upon the Iodine Number of the Butter Fat and the Susceptibility of the Milk to Metal-Induced Oxidized Flavor
 
 
Title: Oxidized Flavor in Milk. VIII. The Effect of the Degree of Saturation of Fat in the Ration of the Cow upon the Iodine Number of the Butter Fat and the Susceptibility of the Milk to Metal-Induced Oxidized Flavor
Author: Brown, W. Carson
Dustman, R.B.
Weakley, Chas E.
Appeared in: Journal of dairy science
Paging: Volume 24 (1941) nr. 4 pages 11 p.
Year: 1941
Contents:
Publisher: American Dairy Science Association
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 5 of 11 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands