FLAVOR THRESHOLDS FOR FATTY-ACIDS IN BUFFERED SOLUTIONS

被引：35

作者：

BALDWIN, RE

CLONINGER, MR

LINDSAY, RC

机构：

[1] UNIV MISSOURI, DEPT FOOD SCI & NUTR, COLUMBIA, MO 65201 USA

[2] UNIV WSCONSIN, DEPT FOOD SCI, MADISON, WI 53706 USA

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01473.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：528 / 530

页数：3

共 12 条

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DAY, EA .

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[3] FREE FATTY ACIDS AND FLAVOR OF DAIRY PRODUCTS [J].

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SCANLAN, RA ;

LINDSAY, RC ;

SATHER, L .

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[4]

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[5]

DAY EA, 1966, FLAVOR CHEMISTRY, P5

[6]

FERON R, 1964, J FOOD SCI, V29, P679

[7] FLAVOR THRESHOLDS OF VOLATILE FATTY ACIDS [J].

PATTON, S .

JOURNAL OF FOOD SCIENCE, 1964, 29 (05) :679-&

[8] CONTRIBUTION OF FREE FATTY ACIDS TO FLAVOR OF RANCID MILK [J].

SCANLAN, RA ;

SATHER, LA ;

DAY, EA .

JOURNAL OF DAIRY SCIENCE, 1965, 48 (12) :1582-&

[9] TASTE THRESHOLDS OF BUTTER VOLATILES IN DEODORIZED BUTTEROIL MEDIUM [J].

SIEK, TJ ;

ALBIN, A ;

SATHER, LA ;

LINDSAY, RC .

JOURNAL OF FOOD SCIENCE, 1969, 34 (03) :265-+

[10]

SNEDECOR GW, 1967, STATISTICAL METHODS, P246

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