Influence of Free Fatty Acids on Sweet Cream Butter Flavor
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1969.tb10334.x/fullpdf
Reference11 articles.
1. Method for the Determination of the Free Fatty Acids of Milk Fat
2. Autoxidation of Milk Lipids. III. Effect on Flavor of the Additive Interactions of Carbonyl Compounds at Subthreshold Concentrations
3. Improved Technique for Analysis of Free Fatty Acids in Butteroil and Provolone Cheese
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