Evaluation of Antioxidants in Deodorized and Nondeodorized Butteroil Stored at 30 C
Open Access
- 1 June 1965
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 48 (6) , 682-686
- https://doi.org/10.3168/jds.s0022-0302(65)88322-9
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- Determination of the classes of free monocarbonyl compounds in oxidizing fats and oilsJournal of Oil & Fat Industries, 1963
- Precursors of methyl ketones in butterJournal of Lipid Research, 1963
- Effect of Antioxidants on the Flavor of Cold Storage ButterJournal of Dairy Science, 1962
- Autoxidation of Milk Lipids. II. The Relationship of Sensory to Chemical Methods for Measuring the Oxidized Flavor of Milk FatsJournal of Dairy Science, 1961
- Coconut-Like Flavor Defect of Milk Fat. IV. Demonstration of δ-Dodecalactone in the Steam Distillate from Milk FatJournal of Dairy Science, 1960
- Formation of Methyl Ketones from Milk Fat during Steam Distillation or SaponificationJournal of Dairy Science, 1959