Partitioning Behavior and Off‐Flavor Thresholds in Cookies from Plastic Packaging Film Printing Ink Compounds
- 1 November 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (6) , 1806-1808
- https://doi.org/10.1111/j.1365-2621.1988.tb07847.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Relationship Between Polymer Structure and Performance in Food Packaging ApplicationsPublished by American Chemical Society (ACS) ,1988
- Partition Coefficients of Food Package Printing ink Solvents in Soybean Oil, Chocolate Liquor, and a High Fat Baked ProductJournal of Food Science, 1988
- Food/Package Compatibility and MigrationJournal of Plastic Film & Sheeting, 1987
- Nomilin, Taste Threshold and Relative BitternessJournal of Food Science, 1984
- A nationwide survey on organic solvent components in various solvent products: Part 2. Heterogeneous products such as paints, inks and adhesives.Industrial Health, 1983
- INTERACTIONS OF FLAVOR COMPOUNDS WITH FOOD COMPONENTSPublished by Elsevier ,1981
- PREMIUMS AND COUPONS AS A POTENTIAL SOURCE OF OBJECTIONABLE FLAVOR IN CEREAL PRODUCTSJournal of Food Science, 1979
- VINYLCHLORIDE SORPTION BY DRY CASEIN PARTICLES: MECHANISTIC CONSIDERATIONSJournal of Food Science, 1979
- Manual on Sensory Testing MethodsPublished by ASTM International ,1968