Isolation of Substances Responsible for the Activated Flavor of Milk-Reference-Cited by-同舟云学术

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Isolation of Substances Responsible for the Activated Flavor of Milk

Published:1940-11 Issue:11 Volume:23 Page:1087-1095
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Flake J.C.,Jackson H.C.,Weckel K.G.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference10 articles.

1. Ambrose, A. S. Extracting casein from milk. U. S. Patent No. 1,991,189. Feb. 12, 1935.

2. Certain foam producing substances of milk;Ansbacher;J. Dairy Sc,1934

3. Beitrag zur Kenntnis fluchtiger Schwefelverbindungen;Diemair;Z. für Analytische Chemie,1939

4. Studies on the source-origin of activated flavor in milk;Flake;J. Dairy Sc.,1940

5. Effect of heat on milk with special reference to the cooked flavor;Gould;Mich. State College Ag. Exp. Sta. Tech. Bull.,1939

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of intense pulsed light on the sensory properties of nonfat dry milk;Journal of Food Science;2021-08-12

2. Off‐flavors in milk;C R C Critical Reviews in Food Science and Nutrition;1986-01

3. Effect of Light on Alteration of Nutritional Value and Flavor of Milk: A Review1;Journal of Food Protection;1980-04-01

4. Isolation of a Flavor Producing Fraction from Light Exposed Milk;Journal of Dairy Science;1971-01

5. Über ein sulfhydrylgruppenoxydierendes Enzym in der Milch;Zeitschrift für Lebensmittel-Untersuchung und -Forschung;1968-09

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