Acetaldehyde and the acceptability of pasteurized milk stored under refrigeration
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1983.tb02536.x/fullpdf
Reference5 articles.
1. Direct Chromatographic Analysis of Milk
2. Effects of Added Copper on Concentrations of Volatile Materials Produced in Milk
3. R. Jenness, and S. Patton (1959 ) Principles of dairy chemistry , London: Chapman & Hall. p.370 .
4. The detection of volatile components of milk by gas-liquid chromatography and its possible application in assessing keeping quality and flavour
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2. The flavour of milk and dairy products: I. Milk of different kinds, milk powder, butter and cream;International Journal of Dairy Technology;1997-05
3. Flavours and off-Flavours in Milk and Dairy Products;Advanced Dairy Chemistry Volume 3;1997
4. Keeping-Quality Assessment of Pasteurized Milk by Multivariate Analysis of Dynamic Headspace Gas Chromatographic Data. 2. Flavor Classification by Linear Discriminant Analysis;Journal of Agricultural and Food Chemistry;1994-04
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