STATISTICAL CORRELATION OF QUANTITATIVE FLAVOR INTENSITY ASSESSMENTS AND INDIVIDUAL FREE FATTY-ACID MEASUREMENTS FOR ROUTINE DETECTION AND PREDICTION OF HYDROLYTIC RANCIDITY OFF-FLAVORS IN BUTTER

被引：33

作者：

WOO, AH ^{[1
]}

LINDSAY, RC ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb05079.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1761 / &

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