Changes in flavor compounds and quality parameters of goat cream butter during extended refrigerated storage-Reference-Cited by-同舟云学术

Changes in flavor compounds and quality parameters of goat cream butter during extended refrigerated storage

Published:2020-01-01 Issue:1 Volume:23 Page:306-318
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Lee Jung Hoon¹

Affiliation:

1. Georgia Small Ruminant Research and Extension Center, Agricultural Research Station, Fort Valley State University, Fort Valley, GA, USA

Funder

USDA-NIFA-Evans-Allen Research Program

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1720716

Reference46 articles.

1. USDA. United States Standards for Grades of Butter; Section 58.2621; USDA: Washington, DC. 1989. https://www.ams.usda.gov/sites/default/files/media/Butter_Standard%5B1%5D.pdf/Acceded (accessed July 26, 2018).

2. Effect of Feed on the Composition of Milk Fat

3. Butter Composition and Texture from Cows with Different Milk Fatty Acid Compositions Fed Fish Oil or Roasted Soybeans

4. Goat and sheep milk products other than cheeses and yoghurt

5. Specialty products made from goat milk

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