Chemical and sensorial changes in milk pasteurised by microwave and conventional systems during cold storage-Reference-Cited by-同舟云学术

Chemical and sensorial changes in milk pasteurised by microwave and conventional systems during cold storage

Published:2000-07 Issue:1 Volume:70 Page:77-81
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Valero E,Villamiel M,Sanz J,Martı́nez-Castro I

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

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

2. The keeping quality of refrigerated pasteurised milk;Baker;Australian Journal of Dairy Technology,1983

3. Dimethylsulfid-und dimethyldisulfidgehalt sowie aroma als indikatores für die thermische behandlung von milch;Bosset;Sweizerische Milchwirtschaftlich Forschung,1994

4. Effect of pasteurisation and storage conditions on the microbiological, chemical and physical quality of aseptically packaged milk;Cromie;Australian Journal of Dairy Technology,1989

5. Acetaldehyde and the acceptability of pasteurised milk stored under refrigeration;Greig;Journal of the Society of Dairy Technology,1983

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