CHEMICAL-ANALYSIS OF FLAVOR VOLATILES IN HEAT-TREATED MILKS

[1] VOLATILE FLAVOR COMPOUNDS PRODUCED BY HEAT DEGRADATION OF THIAMINE (VITAMIN B1) [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (02) : 390 - &

[2] IDENTIFICATION OF COMPONENTS IN STALE FLAVOR FRACTION OF STERILIZED CONCENTRATED MILK [J]. JOURNAL OF FOOD SCIENCE, 1966, 31 (04) : 566 - &

[3] REMOVAL OF GAS CHROMATOGRAPHABLE ORGANIC-COMPOUNDS FROM WATER BY A SPRAY VAPORIZATION TECHNIQUE [J]. JOURNAL OF CHROMATOGRAPHY, 1977, 132 (03): : 537 - 542

[4] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (10) : 761 - &

[5] JADDOU HA, 1975, THESIS U READING

[6] RELATION OF HEAT-INDUCED CHANGES IN PROTEIN-SALT CONSTITUENTS TO ASTRINGENCY IN MILK SYSTEMS [J]. JOURNAL OF DAIRY SCIENCE, 1967, 50 (09) : 1376 - +

[7] KINSELLA JE, 1969, CHEM IND-LONDON, P36

[8] DEVELOPMENT AND FLAVOR PROPERTIES OF METHYL KETONES IN MILK FAT [J]. JOURNAL OF DAIRY SCIENCE, 1964, 47 (12) : 1291 - &

[9] CHEDDAR CHEESE AROMA - EFFECT OF SELECTIVELY REMOVING SPECIFIC CLASSES OF COMPOUNDS FROM CHEESE HEADSPACE [J]. JOURNAL OF DAIRY RESEARCH, 1977, 44 (02) : 357 - 361

[10] PRODUCTION OF SULFUR-COMPOUNDS IN CHEDDAR CHEESE AND THEIR SIGNIFICANCE IN FLAVOR DEVELOPMENT [J]. JOURNAL OF DAIRY RESEARCH, 1976, 43 (02) : 313 - 320

[1] VOLATILE FLAVOR COMPOUNDS PRODUCED BY HEAT DEGRADATION OF THIAMINE (VITAMIN B1) [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (02) : 390 - &

[2] IDENTIFICATION OF COMPONENTS IN STALE FLAVOR FRACTION OF STERILIZED CONCENTRATED MILK [J]. JOURNAL OF FOOD SCIENCE, 1966, 31 (04) : 566 - &

[3] REMOVAL OF GAS CHROMATOGRAPHABLE ORGANIC-COMPOUNDS FROM WATER BY A SPRAY VAPORIZATION TECHNIQUE [J]. JOURNAL OF CHROMATOGRAPHY, 1977, 132 (03): : 537 - 542

[4] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (10) : 761 - &

[5] JADDOU HA, 1975, THESIS U READING

[6] RELATION OF HEAT-INDUCED CHANGES IN PROTEIN-SALT CONSTITUENTS TO ASTRINGENCY IN MILK SYSTEMS [J]. JOURNAL OF DAIRY SCIENCE, 1967, 50 (09) : 1376 - +

[7] KINSELLA JE, 1969, CHEM IND-LONDON, P36

[8] DEVELOPMENT AND FLAVOR PROPERTIES OF METHYL KETONES IN MILK FAT [J]. JOURNAL OF DAIRY SCIENCE, 1964, 47 (12) : 1291 - &

[9] CHEDDAR CHEESE AROMA - EFFECT OF SELECTIVELY REMOVING SPECIFIC CLASSES OF COMPOUNDS FROM CHEESE HEADSPACE [J]. JOURNAL OF DAIRY RESEARCH, 1977, 44 (02) : 357 - 361

[10] PRODUCTION OF SULFUR-COMPOUNDS IN CHEDDAR CHEESE AND THEIR SIGNIFICANCE IN FLAVOR DEVELOPMENT [J]. JOURNAL OF DAIRY RESEARCH, 1976, 43 (02) : 313 - 320