Influence of oxygen concentration on the flavour and chemical stability of cream powder

LWT

Volumn 31, Issue 3, 1998, Pages 245-251

  Andersson, Kristina ^a   Lingnert, Hans ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

Cream powder; Hexanal; Oxidation; Oxygen; Sensory analysis

Indexed keywords

EID: 0000150721     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1997.0347     Document Type: Article

References (30)

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