Flavour Defect Reference Standards for Butter and Cheddar Cheese-Reference-Cited by-同舟云学术

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Flavour Defect Reference Standards for Butter and Cheddar Cheese

Published:1991-12 Issue:5 Volume:24 Page:264-268
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Mackie D.A.,Elsaesser J.

Publisher

Elsevier BV

Subject

General Computer Science

Reference16 articles.

1. Principles of Sensory Evaluation of Food;Amerine,1965

2. Application of lipolytic enzymes to flavor development in dairy products;Arnold;J. Dairy Sci.,1975

3. Ultra-high temperature processing and aseptic packaging in the dairy industry. The processing and aseptic packaging of sterile milk in the United Kingdom;Ashton;J. Soc. Dairy Technol.,1965

4. Some factors involved in the development of oxidized flavor in milk;Aurand;J. Dairy Sci.,1959

5. Sulfhydryl groups and cooked flavor in ultra-high-temperature processed skim-milk;Blankenagel;J. Dairy Sci.,1963

Cited by 2 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. Sensory Evaluation of Margarine;Methods to Access Quality and Stability of Oils and Fat-Containing Foods;1995-01-30

2. Partial characterization of peptides from emmentaler cheese;Food Biotechnology;1994-11

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