http://pec.lib.wvu.edu/record/P167101941Oxidized flavor in milk. IX. The effect of the quality of hay and early stage of lactation on the carotene content of butterfat and on the ascorbic acid content of the milk and their relationship to the development of metal-induced oxidized flavor. Journal article reprint from: <em>Journal of Dairy Science</em>, v.24:no.11 (1941:Nov.). Van Landingham, Audrey Howard, b. 1905.Brown, William Carson, 1910-Weakley, Charles Edward, 1885-Dairy cattle--Feeding and feeds.Milkfat.Milk--Flavor and odor--Research.Milk.14256