Carbonyl Compounds Associated with the Off-Flavor in Spontaneously Oxidized Milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference20 articles.
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2. Autoxidation of Milk Lipids. I. Identification of Volatile Monocarbonyls from Autoxidized Milk Fat;Day;J. Dairy Sci.,1960
3. Fishy Flavour in Dairy Products. III. The Volatile Compounds Associated with Fishy Flavour in Washed Cream;Forss;J. Dairy Research,1960
4. The Volatile Compounds Associated with Oxidized Flavour in Skimmilk;Forss;J. Dairy Research,1955
5. Further Observations on the Volatile Compounds Associated with Oxidized Flavour in Skimmilk;Forss;J. Dairy Research,1955
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3. Formation of volatile compounds in whey protein concentrate during elevated temperature storage as a function of water activity;International Dairy Journal;1996-05
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