Prevention of the sulfide flavor in heated milk by oxidation with hydrogen peroxide

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Perlmutter, Richard Marc

Date: 1971

Subjects: Milk

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: 2, vii, 80 leaves

Permalink: https://doi.org/doi:10.25335/0mk7-s528