EFFECT OF TEMPERATURE AND TIME OF PROCESSING AND STORAGE ON CONSUMER ACCEPTABILITY OF ULTRA-HIGH-TEMPERATURE STEAM INJECTED WHOLE MILK

被引：10

作者：

HANSEN, AP ^{[1
]}

SWARTZEL, KR ^{[1
]}

GIESBRECHT, FG ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV, RALEIGH, NC 27650 USA

来源：

JOURNAL OF DAIRY SCIENCE | 1980年 / 63卷 / 02期

关键词：

D O I：

10.3168/jds.S0022-0302(80)82912-2

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：187 / 192

页数：6

共 19 条

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CHEESEMAN, GC .

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[2]

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[3]

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[4]

BURTON H, 1959, 15TH INT DAIR C LOND, V4, P2045

[5]

COULTER ST, 1973, FOOD DEHYDRATION PRA

[6]

EARLEY RR, 1979, 74TH ANN M AM DAIR S

[7] EFFECT OF ULTRAHIGH TEMPERATURE STEAM INJECTION ON FLAVOR ACCEPTABILITY OF WHOLE AND FORTIFIED SKIM MILKS [J].

HANSEN, AP ;

TURNER, LG ;

JONES, VA .

JOURNAL OF DAIRY SCIENCE, 1974, 57 (03) :280-284

[8]

HANSEN AP, 1979, 74TH ANN M AM DAIR S

[9]

HSU DS, 1970, ULTRA HIGH TEMPERATU, P51

[10] THE ORIGIN OF SULFHYDRYL GROUPS IN MILK PROTEINS AND THEIR CONTRIBUTIONS TO COOKED FLAVOR [J].

HUTTON, JT ;

PATTON, S .

JOURNAL OF DAIRY SCIENCE, 1952, 35 (08) :699-705

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