REVIEW OF THE PROGRESS OF DAIRY SCIENCE - FLAVOR IMPAIRMENT FROM PRE-MANUFACTURE AND POST-MANUFACTURE LIPOLYSIS IN MILK AND DAIRY-PRODUCTS

被引：82

作者：

DOWNEY, WK ^{[1
]}

机构：

[1] NATL BOARD SCI & TECHNOL, DUBLIN 4, IRELAND

来源：

关键词：

D O I：

10.1017/S0022029900021117

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：237 / 252

页数：16

共 41 条

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[12]

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[13]

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[14]

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[15]

DOWNEY WK, 1975, BUTTER QUALITY OXIDA

[16]

DOWNEY WK, 1978, THESIS NATIONAL U IR

[17]

DRIESSEN FM, 1974, NETH MILK DAIRY J, V28, P130

FRANKEL, EN ;

TARASSUK, NP .

GHOLSON, JH ;

SCHEXNAILDER, RH ;

RUSOFF, LL .

[20]

Hunter A. C., 1968, Journal of the Society of Dairy Technology, V21, P139