Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurisation and their correlation to sensory analysis
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2010.00641.x/fullpdf
Reference16 articles.
1. Effect of process-times and storage-times and temperatures on concentrations of volatile materials in ultra-high-temperature steam infusion processed milk;Bassette;Journal of Food Protection,1983
2. Flavour of heated milks. A review;Calvo;International Dairy Journal,1992
3. Volatile fraction of milk: comparison between purge and trap and solid phase microextraction techniques;Contarini;Journal of Agricultural and Food Chemistry,2002
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