Effects of Ultrahigh Temperature Steam Injection Processing on Composition of Carbonyls in Milk Fat-Reference-Cited by-同舟云学术

Effects of Ultrahigh Temperature Steam Injection Processing on Composition of Carbonyls in Milk Fat

Published:1981-04 Issue:4 Volume:64 Page:581-587
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

McCarty W.O.,Hansen A.P.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference19 articles.

1. Effect of deaeration on the flavor stability of concentrated sweetened cream;Anderson;J. Dairy Sci.,1961

2. Separation and identification of aliphatic aldehydes and ketones by thin-layer chromatography of the 2,4-dinitrophenylhydrazones;Badings;Netherlands Milk Dairy J.,1963

3. Effect of certain vacuum treatments on flavor and physical characteristics of fluid milk;Graves;J. Dairy Sci.,1962

4. Hostettler, H. 1972. Appearance, flavor, and texture aspects of UHT milk. Page 6 in IDF Monograph on UHT Milk.

5. The flavour chemistry of milk lipids;Kinsella;Chem. Ind.,1969

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1. Ultra High Temperature (UHT) Processing: Dairy Product Quality;Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition;2010-10-19

2. Effect of Various Dairy Packaging Materials on the Headspace Analysis of Ultrapasteurized Milk;Journal of Dairy Science;2001-04

3. Chemical and Physical Changes in Milk at High Temperatures;Ultra-High-Temperature Processing of Milk and Milk Products;1994

4. Neutral volatile compounds in the raw milks from different species;Journal of Dairy Research;1993-05