The Influence of Several Factors upon the Flavor of Frozen Sweet Cream-Reference-Cited by-同舟云学术

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The Influence of Several Factors upon the Flavor of Frozen Sweet Cream

Published:1943-07 Issue:7 Volume:26 Page:609-618
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Trout G.M.,Scheid M.V.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference12 articles.

1. The Cause of Oxidized and Rancid Flavors in Raw Milk;Anderson,1936

2. Concerning the Cause of Rancid and Oxidized Flavors of Bovine Origin. Abst;Anderson;Jour. Dairy Sci.,1936

3. The Effect of Certain Factors on the Keeping Quality of Frozen Cream;Dahle,1940

4. Frozen cream; A review;Dahle;Jour. Dairy Sci.,1941

5. Relation of Color and Ascorbic Acid to Flavor in Milk from Individual Cows;Garrett;Jour. Dairy Sci.,1938

Cited by 6 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. Microbiological Problems of Frozen Food Products;Advances in Food Research;1955

2. A Study of the Use of the Antioxidant Nordihydroguaiaretic Acid in Dairy Products. III. Its Antioxygenic Properties in Sweetened Frozen Cream;Journal of Dairy Science;1949-04

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

4. Wheat Germ Oil as an Antioxidant in Dairy Products;Journal of Dairy Science;1944-04

5. Influence of Various Treatments on the Bacteria Content of Frozen Cream;Journal of Dairy Science;1943-10

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