The flavour of milk and dairy products .1. Milk of different kinds, milk powder, butter and cream

被引：69

作者：

Nursten, HE

机构：

[1] Dept. of Food Science and Technology, University of Reading, Whiteknights

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 1997年 / 50卷 / 02期

关键词：

D O I：

10.1111/j.1471-0307.1997.tb01735.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This is the first of a series of three papers on the flavour of milk and dairy products (see also Urbach(25) and McSweeney(30)). It gives the background to flavour science and then deals with the flavour of milk, heated milks, milk powders, butter, cream and fermented milks, with stress on the compounds with sensory impact.

引用

页码：48 / 56

页数：9

共 50 条

[41] MICROSTRUCTURE OF DAIRY FOODS .1. MILK-PRODUCTS BASED ON PROTEIN
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