Monitoring of oxidative deterioration of milk powder by headspace gas chromatography

Author:

Ulberth Franz,Roubicek Dorothea

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference28 articles.

1. Recent advances in the study of aroma compounds of milk and dairy products;Badings;Neth. Milk Dairy J.,1980

2. Effect of process- and storage-times and temperatures on concentration of volatile materials in ultra-high-temperature steam infusion processed milk;Bassette;J. Food Protect.,1983

3. Measuring parts per billion of volatile materials in milk;Bassette;J. Dairy Sci.,1975

4. Off-flavour in stored whole milk powder. II. Separation and identification of individual monocarbonyl components;Boon;N. Z. J. Dairy Sci. Technol.,1976

5. Die direkte kolorimetrische Bestimmung der Peroxidzahl (POZ) in Milchprodukten;Dieffenbacher;Mitt. Gebiete Lebensm. Hyg.,1986

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