Investigation into the cooked flavour in heat-treated milk
The effect of heat treatment of milk on whey proteins, sulphydryl (reactive and total), disulphide groups, half cystine, volatile sulphur compounds and sensory properties was studied in order to relate changes in the flavour of milks to changes in chemical composition. The degree of heat denaturatio...
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University of Reading
1987
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.376658 |