Factors Contributing to an Off-Flavor in Ice Cream-Reference-Cited by-同舟云学术

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Factors Contributing to an Off-Flavor in Ice Cream

Published:1933-11 Issue:6 Volume:16 Page:529-547
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Dahle C.D.,Folkers E.C.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference14 articles.

1. The cold pack method of preserving strawberries;Mudge;Ice Cream Field,1931

2. Frozen fruit for ice cream;Mack;Ice Cream Trade Jour.,1929

3. A defect in milk due to light;Frazier;Jour. Dairy Sci.,1928

4. The relation of certain plant processes to flavor development in market milk;Tracy;Jour. Dairy Sci.,1931

5. The action of strong sunlight on milk;Davies;Reviewed in Int. Assoc. of Milk Dealer's Abstract,1931

Cited by 7 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. Lipids of Milk: Deterioration;Fundamentals of Dairy Chemistry;1988

2. The Oxidized Flavor in Milk and Dairy Products: A Review;Journal of Dairy Science;1948-10

3. Iron and Copper Content of Non-Milk Products Commonly Used in Ice Cream;Journal of Dairy Science;1948-04

4. The Prevention of Oxidized Flavor in Milk and Ice Cream by the Use of Concentrated Milk Products;Journal of Dairy Science;1943-01

5. Common Defects of Ice Cream, Their Causes and Control; a Review;Journal of Dairy Science;1941-04

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