Altérations oxydatives du lait et des produits laitiers (goût huileux suiffeux)
Lait, 14 131 (1934) 25-30
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The Oxidized Flavor in Milk and Dairy Products: A Review
George E. GreenbankJournal of Dairy Science 31 (10) 913 (1948)
https://doi.org/10.3168/jds.S0022-0302(48)92277-2
A Review of Oxidation in Milk and Milk Products as Related to Flavor
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https://doi.org/10.3168/jds.S0022-0302(40)95555-2
OXIDATION IN RELATION TO OFF‐FLAVORS IN MILK AND CERTAIN MILK PRODUCTS1
L. M. THURSTONJournal of Food Science 2 (3) 255 (1937)
https://doi.org/10.1111/j.1365-2621.1937.tb16517.x
RELATION OF ACIDITY OF MILK TO OXIDIZED FLAVOR
E. O. ANDERSON, L. B. DOWD and C. A. STUEWERJournal of Food Science 2 (2) 143 (1937)
https://doi.org/10.1111/j.1365-2621.1937.tb16505.x
The Relation of the Oxidation-Reduction Potential of Milk to Oxidized Flavor
R.E. Webb and J.L. HilemanJournal of Dairy Science 20 (1) 47 (1937)
https://doi.org/10.3168/jds.S0022-0302(37)95659-5