Organoleptic Properties and Gas Chromatography Patterns of Steam Distillates from Fresh and Stale Milk Fat
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference5 articles.
1. Efficiency of laboratory steam deodorization in quantitative recovery of aliphatic deltalactones from butteroil;Dimick;J. Dairy Sci.,1967
2. The flavor potential of milk fat. A review of its chemical nature and biochemical origin;Kinsella;J. Amer. Oil Chemists’ Soc.,1967
3. Consistency of a trained taste panel;Liming;J. Dairy Sci.,1966
4. Effect of deodorization and antioxidants on the stability of lard;Riemensehneider;Oil and Soap,1944
5. Flavor of recombined milk;Tamsma;J. Dairy Sci.,1967
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1. References;Analytical Artifacts: GC, MS, HPLC, TLC and PC;1989
2. An exhaustive steam-distillation and solvent-extraction unit for pesticides and industrial chemicals;Bulletin of Environmental Contamination and Toxicology;1977-06
3. Relationships Between Volatile Compounds, Storage Conditions, Deodorization, and Flavor Scores of Milk Fats and Dry Whole Milks;Journal of Dairy Science;1974-10
4. Method for Extracting Fat from Dry Whole Milk;Journal of Dairy Science;1973-01
5. Headspace Gas Chromatography for Objectively Determining Intensity of Haylage Flavor in Raw Milk;Journal of Dairy Science;1972-05
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