Effects of Direct Steam Heating and Vacuum Treatments on the Chemical Composition of Milk with Especial Reference to Substances Involved in Oxidized Flavor Development
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference36 articles.
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3. Volatile and Nonvolatile Sulfhydryl Content of Heated Milk and Milk Proteins;Boyd;J. Dairy Sci.,1957
4. The Amperometric Titration of Sulfhydryl Groups at a Rotating Platinum Electrode;Burton;Biochim. et Biophys. Acta,1958
5. The Relationship of Ascorbic Acid to the Development of Oxidized Flavor in Market Milk;Chilson;J. Dairy Sci.,1949
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2. ANALYSIS AND CONTROL OF MILK FLAVOR;The Analysis and Control of Less Desirable Flavors in Foods and Beverages;1980
3. Heat-induced changes in sulphydryl and disulphide levels of β-lactoglobulin A and the formation of polymers;Journal of Dairy Research;1976-10
4. Some Volatile and Nonvolatile Compounds Associated with Milk and Their Effects on Certain Bacteria. A Review1;Journal of Milk and Food Technology;1975-10-01
5. INHIBITION OF LACTIC STREPTOCOCCI AND SOME PATHOGENIC BACTERIA BY CERTAIN MILK-ASSOCIATED VOLATILE COMPOUNDS AS MEASURED BY THE DISC ASSAY1;Journal of Milk and Food Technology;1970-08-01
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