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Isolation and Identification of the Staleflavor Components which Develop in Dry Whole Milk (as a Result of Radiation)

机译:干全脂乳中发展的陈旧香气成分的分离与鉴定(辐射结果)

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摘要

Upon storage a stale flavor develops in dried whole milk that is very objectionable and that reduces consumer acceptance of the product. This defect is considered by many manufacturers and by the Quartermaster Corps to be one of the most important factors in limiting use of the produce. Development of methods for retarding or preventing formation of the stale flavor in dried whole milk would therefore greatly improve its acceptability.

著录项

  • 作者

    R. McL. Whitney;

  • 作者单位
  • 年度 1957
  • 页码 1-36
  • 总页数 36
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 工业技术;
  • 关键词

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