The effects of commercial starter culture and storage temperature on the oxidative stability and diacetyl production in butter-Reference-Cited by-同舟云学术

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The effects of commercial starter culture and storage temperature on the oxidative stability and diacetyl production in butter

Published:2002-11 Issue:4 Volume:55 Page:177-181
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Tech

Author:

Bakirci Ihsan,Celik Serafettin,Ozdemir Cihat

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1471-0307.2002.00056.x/fullpdf

Reference24 articles.

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3. Sensory quality and shelf-life of locally produced British butters compared to large-scale, industrially produced butters;British Food Journal;2021-11-26

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5. Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter;European Journal of Lipid Science and Technology;2020-01-22

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