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The first extensive data relating the heat-labile sulfur of milk to cooked, flavor and antioxygenic activity were obtained by Gould and Sommer (7) and Josephson and Doan (13). The former collected the heat-labile sulfur with lead acetate paper and found that heat treatments sufficient to cause cooked flavors and a lowering of the oxidation-reduction potential also produced volatile sulfur. Very similar results were obtained by Josephson and Doan (13) using the nitroprusside test for heat-labile sulfur.
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Harland et al. (1949) studied this question.
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