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

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

Collection:
World War 2, 1939-1949
Series Title(s):
Project report (Quartermaster Food and Container Institute for the Armed Forces (U.S.). Committee on Food Research)
Author(s):
Stoltz, R. B. (Robert B.) author
Josephson, Donald V. (Donald Victor), 1911-2001, author
Patton, Stuart, author
Contributor(s):
Ohio State University. Research Foundation, issuing body.
Quartermaster Food and Container Institute for the Armed Forces (U.S.). Committee on Food Research, sponsoring body.
Publication:
Chicago, Illinois : Committee on Food Research, Quartermaster Food and Container Institute for the Armed Forces, [1948]
Language(s):
English
Format:
Text
Subject(s):
Milk -- chemistry
Desiccation -- methods
Food, Preserved -- analysis
Food Storage
Taste -- physiology
Copyright:
The National Library of Medicine believes this item to be in the public domain. (More information)
Extent:
3 leaves
Illustrations:
Illustrations
NLM Unique ID:
101714241 (See catalog record)
OCLC no.:
1006947756
Permanent Link:
http://resource.nlm.nih.gov/101714241