Francis, L.L; Lee, J.; Chambers, D.H.; Jeon, I.J.; Simmons, S.R.; Schmidt, K.A.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2004)
Various chemical compounds contribute
to the naturally pleasant flavor of milk.
Over time, however, and with unwanted
chemical reactions, loss of flavor is inevitable.
This study was conducted to identify
and quantify ...