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