Comparison of Descriptive Sensory Analysis and Chemical Analysis for Oxidative Changes in Milk-Reference-Cited by-同舟云学术

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Comparison of Descriptive Sensory Analysis and Chemical Analysis for Oxidative Changes in Milk

Published:2006-02 Issue:2 Volume:89 Page:495-504
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Hedegaard R.V.,Kristensen D.,Nielsen J.H.,Frøst M.B.,Østdal H.,Hermansen J.E.,Kröger-Ohlsen M.,Skibsted L.H.

Funder

Danish Dairy Research Foundation

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference23 articles.

1. Analysis of lipid oxidation by ESR spectroscopy;Andersen,2005

2. Chemical characterization of raw milk samples with and without oxidative off-flavor;Barrefors;J. Dairy Sci.,1995

3. Effect of naked oats in the dairy cows diet on the oxidative stability of the milk fat;Fearon;J. Sci. Food Agric.,1998

4. The effect of including naked oats in the concentrate offered to dairy cows on milk production, milk fat composition and properties;Fearon;J. Sci. Food Agric.,1996

5. Subtle differences in milk: Comparison of an analytical and an affective test;Frandsen;Food Qual. Pref.,2003

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