Influence of Oxygen Concentration on the Flavour and Chemical Stability of Cream Powder-Reference-Cited by-同舟云学术

Influence of Oxygen Concentration on the Flavour and Chemical Stability of Cream Powder

Published:1998-04 Issue:3 Volume:31 Page:245-251
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Andersson Kristina,Lingnert Hans

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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2. Recent advances in the study of aroma compounds of milk and dairy products;Badings;Netherlands Milk and Dairy Journal,1980

3. Hexanal formation via lipid oxidation as a function of oxygen concentration: measurement and kinetics;Koelsch;Journal of Food Science,1991

4. Packaging protection for oxygen-sensitive products;Karel;Food Technology,1974

5. Wichtige Erkentnisse aus Forschungsarbeiten über sauerstoffarme Lebensmittelverpackungen und daraus ableitbare Marktchancen;Heiss;Neue Verpackung,1984

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