Autoxidation of milk lipids

Please use this identifier to cite or link to this item: http://dspace.mediu.edu.my:8181/xmlui/handle/1957/6298

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DC Field	Value	Language
dc.date	2007-08-07T18:24:39Z	-
dc.date	2007-08-07T18:24:39Z	-
dc.date	1960-11	-
dc.date.accessioned	2013-10-16T08:05:49Z	-
dc.date.available	2013-10-16T08:05:49Z	-
dc.date.issued	2013-10-16	-
dc.identifier	http://hdl.handle.net/1957/6298	-
dc.identifier.uri	http://koha.mediu.edu.my:8181/xmlui/handle/1957/6298	-
dc.description	Published November 1960. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog	-
dc.language	en_US	-
dc.publisher	[Lancaster, Pa.? : American Dairy Science Association]	-
dc.relation	Miscellaneous paper (Oregon State College. Agricultural Experiment Station)	-
dc.relation	93	-
dc.subject	Milk -- Flavor and odor	-
dc.subject	Milkfat	-
dc.title	Autoxidation of milk lipids	-
dc.type	Technical Report	-
Appears in Collections:	ScholarsArchive@OSU

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