Controlling Light Oxidation Flavor in Omega-3 Fatty Acid Enriched 2% Milk by Packaging Films
Milk is often packaged in translucent containers providing little protection against flavor degradation from light. Addition of omega-3 fatty acid sources into milk increases the risk of light-initiated degradation of nutrients and sensory quality. The effectiveness of iridescent film materials i...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/43369 http://scholar.lib.vt.edu/theses/available/etd-06202011-123631/ |