Flavour Deterioration of Ice Cream as a Result of Light Induced Oxidation-Reference-Cited by-同舟云学术

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Flavour Deterioration of Ice Cream as a Result of Light Induced Oxidation

Published:1968-01 Issue:1 Volume:1 Page:6-7
ISSN:0008-3860
Container-title:Canadian Institute of Food Technology Journal
language:en
Short-container-title:Canadian Institute of Food Technology Journal

Author:

deMan John M.,Vujicic Vera,Vujicic Ivica

Publisher

Elsevier BV

Subject

General Medicine

Reference5 articles.

1. Protecting milk from fluorescent light;Bradfield;Amer. Dairy Rev.,1965

2. Photochemical oxidation of butter;deMan;Can. Dairy Ice Cream J.,1965

3. Effects of fluorescent light on flavour, ascorbic acid and riboflavin in milk;Dunkley;Food Techn.,1962

4. A distillation method of the quantitative determination of malonaldehyde in rancid foods;Tarladgis;J. Amer. Oil Chemists' Soc.,1960

5. A simplified and precise flavor evaluation procedure for determining oxidative rancidity in vegetable oils;Wyatt;J. Amer. Oil Chemists' Soc.,1965

Cited by 1 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. Autoxidation of Corn Oil under the Influence of Fluorescent Light;Canadian Institute of Food Technology Journal;1971-01

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