ANALYSIS AND CONTROL OF MILK FLAVOR
- 1 January 1980
- book chapter
- Published by Elsevier
Abstract
No abstract availableThis publication has 97 references indexed in Scilit:
- ANTIOXIDANT EFFECTS OF SOY PROTEIN HYDROLYSATES ON COPPER‐CATALYZED METHYL LINOLEATE OXIDATIONJournal of Food Science, 1980
- Enzymes of psychrotrophic bacteria and their effects on milk and milk productsJournal of Dairy Research, 1979
- Chemical analysis of flavour volatiles in heat-treated milksJournal of Dairy Research, 1978
- Metallic odour caused by vinyl ketones formed in the oxidation of butterfat. the identification of octa-1,cis-5-dien-3-oneJournal of the Science of Food and Agriculture, 1977
- The determination of short- and long-chain free fatty acids in milkJournal of Dairy Research, 1977
- The effect of oxygen content on flavour and chemical changes during aseptic storage of whole milk after ultra-high-temperature processingJournal of Dairy Research, 1975
- Inhibition of cooked flavor in heated milk by use of additivesJournal of Agricultural and Food Chemistry, 1973
- The effect of dissolved O2 on the changes occurring in the flavour of ultra-high-temperature milk during storageJournal of Dairy Research, 1973
- A compound responsible for metallic flavour in dairy products: II. Theoretical consideration of the mechanism of formation of oct-1-en-3-oneJournal of Dairy Research, 1967
- The volatile compounds associated with tallowy and painty flavours in butterfatJournal of Dairy Research, 1960