Evaluating Susceptibility of Milk to Oxidized Flavor-Reference-Cited by-同舟云学术

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Evaluating Susceptibility of Milk to Oxidized Flavor

Published:1967-01 Issue:1 Volume:50 Page:1-9
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Dunkley W.L.,Franke A.A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference18 articles.

1. Principles of Sensory Evaluation of Food;Amerine,1965

2. Some Properties of Carbonyl Compounds Encountered in the Flavor Isolates of Dairy Products. A Review;Day;Food Technol.,1965

3. Evaluation of the Thiobarbituric Acid Test as a Measure of Oxidized Flavor in Milk;Dunkley;Food Technol.,1951

4. A Procedure for Application of the Thiobarbituric Acid Test to Milk;Dunkley;J. Dairy Sci.,1951

5. Adsorption of Copper on Stainless Steel;Dunkley;J. Dairy Sci.,1959

Cited by 29 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. Feeding dried distillers grains with solubles affects composition but not oxidative stability of milk;Journal of Dairy Science;2015-05

2. Association of DGAT1 genotype, fatty acid composition, and concentration of copper in milk with spontaneous oxidized flavor;Journal of Dairy Science;2012-08

3. Oxidative stability of bovine milk determined by individual variability in herd irrespective of selenium status;International Dairy Journal;2010-08

4. Understanding and preventing consumer milk microbial spoilage and chemical deterioration;Improving the Safety and Quality of Milk;2010

5. Influence of vitamin E supplementation on spontaneous oxidized flavour of milk in dairy buffaloes;International Journal of Dairy Technology;2007-08

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