Some Factors Involved in the Development of Oxidized Flavor in Milk-Reference-Cited by-同舟云学术

Some Factors Involved in the Development of Oxidized Flavor in Milk

Published:1959-06 Issue:6 Volume:42 Page:961-968
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Aurand L.W.,Woods A.E.,Roberts W.M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference18 articles.

1. Heating as a Means of Preventing Oxidized Flavor in Milk During Frozen Storage;Bell;J. Dairy Sci.,1940

2. Oxidized Flavor in Milk. XII. Further Studies of Ascorbic Acid Mechanisms in the Production of Oxidized Flavor in Milk;Brown;J. Dairy Sci.,1942

3. Cardwell, J. T. Certain Enzymatic Systems and Associated Factors and Their Relation to Oxidized Flavor Development in Milk. Ph.D. thesis. Library, North Carolina State College, Raleigh, N. C. 1955.

4. What Causes Most Common Off-Flavors of Market Milk?;Chilson;Milk Plant Monthly,1935

5. Tallowy Flavor in Milk;Dahle;Pennsylvania Agr. Expt. Sta., Bull.,1935

Cited by 20 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. Flavour Defect Reference Standards for Butter and Cheddar Cheese;Canadian Institute of Food Science and Technology Journal;1991-12

2. Effect of Various Direct Ultra-High Temperature Heat Treatments on Flavor of Commercially Prepared Milks;Journal of Dairy Science;1987-10

3. Off‐flavors in milk;C R C Critical Reviews in Food Science and Nutrition;1986-01

4. Immunological similarities of mammalian xanthine oxidases;Biochemical Genetics;1979-04

5. Off Flavors of Milk: Nomenclature, Standards, and Bibliography;Journal of Dairy Science;1978-07