Observations on the Tactual Flavor Qualities of Heated Milk-Reference-Cited by-同舟云学术

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Observations on the Tactual Flavor Qualities of Heated Milk

Published:1952-02 Issue:2 Volume:35 Page:161-165
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Patton Stuart,Josephson Donald V.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference4 articles.

1. A Tactual Flavor Defect of Dried Milk (abs.);Hutton;J. Dairy Sci.,1951

2. Some Observations on the Chemistry of Heat-induced Flavors in Milk (abs.);Patton;J. Dairy Sci.,1947

3. Observations on the Application of the Mtroprusside Test to Heated Milk;Patton;J. Dairy Sci.,1949

4. Homogenized Milk;Tkout,1950

Cited by 8 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. Relation Between Proteolysis and Astringent Off-Flavor in Milk;Journal of Dairy Science;1993-09

2. Isolation and partial purification of astringent compounds from ultra-high temperature sterilized milk;Journal of Dairy Research;1989-05

3. ANALYSIS AND CONTROL OF MILK FLAVOR;The Analysis and Control of Less Desirable Flavors in Foods and Beverages;1980

4. Isolation and Partial Characterization of an Astringent Fraction from Milk and Nonfat Dry Milk;Journal of Dairy Science;1972-10

5. Relation of Heat-induced Changes in Protein-salt Constituents to Astringency in Milk Systems;Journal of Dairy Science;1967-09

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