Analyzing volatile compounds in dairy products-Reference-Cited by-同舟云学术

Analyzing volatile compounds in dairy products

Published:2014-02-18 Issue:9 Volume:94 Page:1701-1705
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Tunick Michael H¹

Affiliation:

1. Dairy and Functional Foods Research Unit; Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture; Wyndmoor PA 19038 USA

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6586/fullpdf

Reference61 articles.

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2. Gas-liquid partition chromatography: a technique for the analysis of volatile materials;James;Analyst,1952

3. Sixty years of research associated with flavor in dairy foods;Harper,2007

4. Flavor in foods - a cumulative review: recent contributions to the chemistry of flavor in milk and its products;Patton;Food Res,1957

5. The application of gas chromatography to food analysis;Dickes;Talanta,1979

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