Relationship of the organoleptic to chemical methods for measuring intensity of oxidized flavor in milk fat

Description

Graduation date: 1961

Links & Downloads

1. http://hdl.handle.net/1957/26656

Tags

Milk -- Analysis

Carbonyl compounds

Additional Fields

Identifer	oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26656
Date	28 April 1961
Creators	Lillard, Dorris Alton
Contributors	Day, Edgar Allen
Source Sets	Oregon State University
Language	en_US
Detected Language	English
Type	Thesis/Dissertation