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Start Over Subjects Food, Preserved -- analysis ✖Remove constraint Subjects: Food, Preserved -- analysis

1. Chemical changes in milk powder during manufacture and storage and response of the taste mechanism to these changes

Author(s):
Stoltz, R. B. (Robert B.), author
Josephson, Donald V. (Donald Victor), 1911-2001, author
Patton, Stuart, author
Publication:
Chicago, Illinois : Committee on Food Research, Quartermaster Food and Container Institute for the Armed Forces, [1948]
Subject(s):
Milk -- chemistry
Desiccation -- methods
Food, Preserved -- analysis
Food Storage
Taste -- physiology