Flavour Deterioration of Ice Cream as a Result of Light Induced Oxidation
- 1 January 1968
- journal article
- Published by Elsevier in Canadian Institute of Food Technology Journal
- Vol. 1 (1) , 6-7
- https://doi.org/10.1016/s0008-3860(68)74441-x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- A simplified and precise flavor evaluation procedure for determining oxidative rancidity in vegetable oilsJournal of Oil & Fat Industries, 1965
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960