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September 1, 1961Journal of Dairy ScienceOpen Access

Factors Related to the Flavor Stability of Foam-Dried Whole Milk. I. Effect of Oxygen Level

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Authors

ATA. TamsmaToray (United States)MPM.J. PallanschAgricultural Research ServiceTMT.J. MuchaUnited States Department of Agriculture

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Tamsma et al. (1961) studied this question.

synapsesocial.com/papers/6a891b344f37e970fb7b4502https://doi.org/10.3168/jds.s0022-0302(61)89936-0
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Dry Whole Milk. I. A New Physical Form1957 · 49 citations
  2. 2304. The gas-packing and storage of milk powder1943 · 57 citations
  3. 3The Keeping Quality of Dry Whole Milk Spray Dried in an Atmosphere of an Inert Gas1947 · 17 citations
  4. 4Some Changes in Dry Whole Milk during Storage1948 · 28 citations