Relationship of Acid Number Variations to the Qualities and Flavor Defects of Commercial Butter-Reference-Cited by-同舟云学术

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Relationship of Acid Number Variations to the Qualities and Flavor Defects of Commercial Butter

Published:1940-02 Issue:2 Volume:23 Page:173-179
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Fouts E.L.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference3 articles.

1. A study of methods for the determination of acidity in butterfat;Breazeale;J. Dairy Sc.,1938

2. Concerning rancidity of butter;Guthrie;J. Dairy Sc.,1917

3. Orla-Jensen, S. Studien über das Ranzigwerden der Butter. Centr. für Bakt., Abt. 2, 8: 11–16, 42–46, 74–80, 107–114, 140–144, 171–174, 211–216, 248–252, 309–312, 342–346, 367–369, 406–409. 1902.

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. Lipids of Milk: Deterioration;Fundamentals of Dairy Chemistry;1988

2. Statistical Correlation of Quantitative Flavor Intensity Assessments and Individual Free Fatty Acid Measurements for Routine Detection and Prediction of Hydrolytic Rancidity Off-Flavors in Butter;Journal of Food Science;1983-11

3. Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products;Developments in Dairy Chemistry—2;1983

4. Hydrolytic Rancidity in Milk. I. Surface Tension and Fat Acidity as Measures of Rancidity;Journal of Dairy Science;1951-06

5. The Acid Degree, Free Volatile Fatty Acids, and the Flavor Score of Salted Commercial Butters;Journal of Dairy Science;1947-04

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