Application of a microbial sensor for determination of short-chain fatty acids in raw milk samples
- 1 July 1992
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 195 (1) , 1-2
- https://doi.org/10.1007/bf01197829
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Rancid Flavor of Milk: Relationship of Acid Degree Value, Free Fatty Acids, and Sensory PerceptionJournal of Food Science, 1991
- Determination of free fatty acids in milk and cheese procedures for extraction, clean up, and capillary gas chromatographic analysisJournal of High Resolution Chromatography, 1990