REVIEW OF THE PROGRESS OF DAIRY SCIENCE - MECHANISMS OF FORMATION OF AROMA COMPOUNDS IN MILK AND MILK-PRODUCTS

被引：91

作者：

FORSS, DA

机构：

[1] Invermay Agricultural Research Centre, Ministry of Agriculture and Fisheries, Mosgiel

来源：

关键词：

D O I：

10.1017/S0022029900020768

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

[No abstract available]

引用

页码：691 / 706

页数：16

共 79 条

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[2] Badings H.T., 1975, P INT S AROMA RES, P63
[3] CAUSES OF RIBES FLAVOR IN CHEESE
BADINGS, HT
[J]. JOURNAL OF DAIRY SCIENCE, 1967, 50 (09) : 1347 - &
[4] BADINGS HT, 1970, NETHERLANDS MILK DAI, V24, P145
[5] BOELENS H, 1973, P INT S AROMA RES ZE, P95
[6] BROOME MC, 1976, REPORT RES DIVISION, P98
[7] CZULAK J, 1974, AUST J DAIRY TECHNOL, V29, P124
[8] IDENTIFICATION OF VOLATILE CARBONYL COMPOUNDS FROM CHEDDAR CHEESE
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[J]. JOURNAL OF DAIRY SCIENCE, 1960, 43 (04) : 463 - 474
[9] FLAVOR AND ODOR DEFECTS OF GAMMA-IRRADIATED SKIMMILK .2. IDENTIFICATION OF VOLATILE COMPONENTS BY GAS CHROMATOGRAPHY AND MASS SPECTROMETRY
DAY, EA
FORSS, DA
PATTON, S
[J]. JOURNAL OF DAIRY SCIENCE, 1957, 40 (08) : 932 - 941
[10] DAY EA, 1966, ADV CHEM SER, P94