Identification of objectionable flavors in purported spontaneous oxidized flavor bovine milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference19 articles.
1. Factors relating to development of spontaneous oxidized flavor in raw milk;Bruhn;J. Dairy Sci.,1976
2. Contribution of volatiles to rice aroma;Buttery;J. Agric. Food Chem.,1988
3. Oxidative stability of bovine milk determined by individual variability in herd irrespective of selenium status;Clausen;Int. Dairy J.,2010
4. Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition;Colahan-Sederstrom;J. Agric. Food Chem.,2005
5. Influence of injection of cows with copper glycinate on blood and milk copper and oxidized flavor in milk;Dunkley;J. Dairy Sci.,1963
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