Kinetic Analysis of Volatile Formation in Milk Subjected to Pressure-Assisted Thermal Treatments-Reference-Cited by-同舟云学术

Kinetic Analysis of Volatile Formation in Milk Subjected to Pressure-Assisted Thermal Treatments

Published:2007-09 Issue:7 Volume:72 Page:E389-E398
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Vazquez-Landaverde P.A.,Qian M.C.,Torres J.A.

Publisher

Wiley

Subject

Food Science

Reference52 articles.

1. Anonymous . 2006 . Milk pasteurization . In Wikipedia, the free encyclopedia. Available from: http://en.wikipedia.org/wiki/Raw_milk. Accessed Nov 20, 2006.

2. Anonymous . 2006 . Pasteurization: definition and methods. Intl. Dairy Foods Assn. (IDFA) . Available from: http://www.idfa.org/facts/milk/pasteur.cfm. Accessed May 13, 2006.

3. High pressure processing of Australian navel orange juices: Sensory analysis and volatile flavor profiling

4. Response of Pathogenic Vibrio Species to High Hydrostatic Pressure

5. Flavour of heated milks. A review

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