Studies on Oxidized Milk Fat. III. Chemical and Organoleptic Properties of Volatile Material Obtained by Fractionation with Various Solvents and Girard's Reagent
Open Access
- 1 August 1951
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 34 (8) , 728-734
- https://doi.org/10.3168/jds.s0022-0302(51)91774-2
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Studies on Oxidized Milk Fat. I. Observations on the Chemical Properties of the Volatile Flavor Material from Oxidized Milk FatJournal of Dairy Science, 1951
- Studies on Oxidized Milk Fat. II. Preparation of 2,4–Dinitrophenylhydrazones from the Volatile Material from Oxidized Milk FatJournal of Dairy Science, 1951
- Flavor Deterioration Associated with the Lipid Phase of Whole Milk PowderJournal of Dairy Science, 1950
- 128. Studies in light absorption. Part II. 2 : 4-DinitrophenylhydrazonesJournal of the Chemical Society, 1945
- Sur une nouvelle série de réactifs du groupe carbonyle, leur utilisation à l'extraction des substances cétoniques et à la caractérisation microchimique des aldéhydes et cétonesHelvetica Chimica Acta, 1936