Effect of Environmental Factors on Monocarbonyl Potential in Fresh Bovine Milk Fat
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference14 articles.
1. Effect of Environmental Factors on Lactone Potential in Bovine Milk Fat;Dimick;J. Dairy Sci.,1968
2. Seasonal Variations in Fatty Acid Composition of New Zealand Butterfat;Hansen;Biochem. J.,1952
3. Reviews of the Progress of Dairy Science, Section D. Dairy Chemistry. The Formation and Metabolism of Methyl Ketones and Related Compounds;Hawke;J. Dairy Res.,1966
4. The Flavor Potential of Milk Fat. A Review of Its Chemical Nature and Biochemical Origin;Kinsella;J. Amer. Oil Chemists’ Soc,1967
5. Development and Flavor Properties of Methyl Ketones in Milk Fat;Langler;J. Dairy Sci.,1964
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1. Stereoisomeric flavour compounds LXIX: stereodifferentiation of ?(?)-lactones C8?C18 in dairy products, margarine and coconut;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1995-01
2. Flavours Derived from Fats;Fats in Food Products;1994
3. Effect of Feed on Flavor in Dairy Foods;Journal of Dairy Science;1990-12
4. Carbonyl Compounds in Cow and Buffalo Milk Fat;Journal of Dairy Science;1981-04
5. The effect of diet on the γ- and δ-lactone and methyl ketone potentials of bovine butterfat;Journal of Dairy Research;1978-06
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