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- [22] USE OF PROPYL GALLATE TO DEFER DEVELOPMENT OF OXIDIZED FLAVOR IN MARKET MILKJOURNAL OF DAIRY SCIENCE, 1950, 33 (12) : 925 - 928CHILSON, WHMARTIN, WHWHITNAH, CH
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- [27] OXIDIZED FLAVOR IN MILK AND XANTHINE OXIDASE INHIBITORJOURNAL OF DAIRY SCIENCE, 1963, 46 (12) : 1425 - &ASTRUP, HN
- [28] SELENIUM AND ITS RELATION TO OXIDIZED FLAVOR IN MILKJOURNAL OF DAIRY SCIENCE, 1966, 49 (01) : 7 - +FRANKE, AADUNKLEY, WLLUICK, JRRONNING, M
- [29] EFFECT OF COPPER ON ASCORBIC-ACID CONTENT, REDOX POTENTIAL AND DEVELOPMENT OF OXIDIZED FLAVOR IN MILK OF COWS AND BUFFALOSJOURNAL OF MILK AND FOOD TECHNOLOGY, 1976, 39 (06): : 397 - 400UNNIKRISHNAN, VRAO, DSRAO, MB