METHYL KETONES IN EVAPORATED MILK

被引：34

作者：

WONG, NP

PATTON, S

FORSS, DA

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1958年 / 41卷 / 12期

关键词：

D O I：

10.3168/jds.S0022-0302(58)91154-8

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1699 / 1705

页数：7

共 9 条

[1]

BRAUDE EA, 1945, J CHEM SOC, V498

[2] FLAVOR AND ODOR DEFECTS OF GAMMA-IRRADIATED SKIMMILK .2. IDENTIFICATION OF VOLATILE COMPONENTS BY GAS CHROMATOGRAPHY AND MASS SPECTROMETRY [J].

DAY, EA ;

FORSS, DA ;

PATTON, S .

JOURNAL OF DAIRY SCIENCE, 1957, 40 (08) :932-941

[3] FLAVOR AND ODOR DEFECTS OF GAMMA-IRRADIATED SKIMMILK .1. PRELIMINARY OBSERVATIONS AND THE ROLE OF VOLATILE CARBONYL COMPOUNDS [J].

DAY, EA ;

FORSS, DA ;

PATTON, S .

JOURNAL OF DAIRY SCIENCE, 1957, 40 (08) :922-931

[4]

FORSS DA, 1953, AUSTR J DAIRY TECHNO, V8, P67

[5] VOLATILE PRODUCTS OF APPLES .3. IDENTIFICATION OF ALDEHYDES AND KETONES [J].

HUELIN, FE .

AUSTRALIAN JOURNAL OF SCIENTIFIC RESEARCH SERIES B-BIOLOGICAL SCIENCES, 1952, 5 (03) :328-&

[6] VOLATILE CARBONYL COMPOUNDS PRODUCED IN SKIMMILK BY HIGH-HEAT TREATMENT [J].

MORGAN, ME ;

FORSS, DA ;

PATTON, S .

JOURNAL OF DAIRY SCIENCE, 1957, 40 (05) :571-578

[7] THE NEUTRAL CARBONYL COMPOUNDS IN BLUE-MOLD TYPE CHEESE [J].

MORGAN, ME ;

ANDERSON, EO .

JOURNAL OF DAIRY SCIENCE, 1956, 39 (03) :253-260

[8]

PATTON S., 1957, FOOD RES, V22, P316

[9] THE METHYL KETONES OF BLUE CHEESE AND THEIR RELATION TO ITS FLAVOR [J].

PATTON, S .

JOURNAL OF DAIRY SCIENCE, 1950, 33 (09) :680-684

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