Browsing Printed Ephemera Collection

Start Over

You searched for: Creator Personal Names Brown, William Carson, 1910- All Creators Dustman, Robert B. (Robert Barclay), 1892- Digital Content No Digital Content All Subjects Milkfat.

1 - 2 of 2

1. Oxidized flavor in milk. V. The effect of metal-developed oxidized flavor on the iodine number of the milk fat.

Creator Personal:: Brown, William Carson, 1910-, Dustman, Robert B. (Robert Barclay), 1892-, Thurston, L. M.
Title:: Oxidized flavor in milk. V. The effect of metal-developed oxidized flavor on the iodine number of the milk fat.
Call Number:: P16706
Date:: 1937
Description:: Journal article reprint from: Journal of Dairy Science, v.20:no.9 (1937:Sept.).
Subject Topical:: Milkfat., Milk--Flavor and odor--Research., Milk., Dairy processing--Research.
All:: Milkfat., Milk--Flavor and odor--Research., Milk., Dairy processing--Research.

2. 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.

Creator Personal:: Brown, William Carson, 1910-, Weakley, Charles Edward, 1885-, Dustman, Robert B. (Robert Barclay), 1892-
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.
Call Number:: P16709
Date:: 1941
Description:: Journal article reprint from: Journal of Dairy Science, v.24:no.4 (1941:Apr.).
Subject Topical:: Dairy cattle--Feeding and feeds., Milkfat., Milk--Flavor and odor--Research., Milk.
All:: Dairy cattle--Feeding and feeds., Milkfat., Milk--Flavor and odor--Research., Milk.

Limit your search

All Subjects

Subject Topical

All Creators

Creator Personal Names

Digital Content

Search Constraints

Search Results

1. Oxidized flavor in milk. V. The effect of metal-developed oxidized flavor on the iodine number of the milk fat.

2. 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.