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Food Chemistry
Volumn 72, Issue 3, 2001, Pages 301-307
Determination of free fatty acids produced in filled-milk emulsions as a result of the lipolytic activity of lactic acid bacteria
Author keywords

Filled milk emulsions; Free fatty acids; Lactic acid bacteria
Indexed keywords

FATTY ACID; LACTIC ACID;
EID: 0035138438     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00230-2     Document Type: Article
Times cited : (11)
References (9)
  • 1
    • 84872889878 scopus 로고    scopus 로고
    • Christie, W. W. (1992a). Lipid analysis (2nd ed.). Oxford: Pergamon Press (pp. 17-20).
  • 2
    • 84872885876 scopus 로고    scopus 로고
    • Christie, W. W. (1992b). Lipid analysis (2nd ed.). Oxford; Pergamon Press (pp. 36-38, 93-96).
  • 4
    • 84872877806 scopus 로고    scopus 로고
    • Deeth, H. C., & Fitz-Gerald, C. H. (1995). Lipolytic enzymes and hydrolytic rancidity in milk and milk products. In P. F. Fox, Advanced dairy chemistry (Vol. 2) (pp. 247-308). London: Chapman and Hall.
  • 5
    • 84872889236 scopus 로고    scopus 로고
    • IDF (1991). Monograph on determination of free fatty acids in milk and milk products. Bulletin of the International Dairy Federation No. 265, Brussels: International Dairy Federation (pp. 2-47).
  • 8
    • 84872884402 scopus 로고    scopus 로고
    • Stepaniak, L., & Sorhaug, T. (1991). Microbial enzymes in the spoilage of milk and dairy products. In P. F. Fox, Food Enzymology (Vol. 1) (pp. 169-183London: Elsevier Applied Science.

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.