Zobrazeno 1 - 6 of 6 pro vyhledávání: '"Chester D. Dahle"'
2
Flavor Deterioration Associated with the Lipid Phase of Whole Milk Powder
Autor: Arthur T. Musset, Stuart Patton, Chester D. Dahle
Publikováno v: Journal of Dairy Science. 33:299-305
Whole milk powder readily undergoes flavor deterioration, either during manufacture or shortly thereafter. This flavor defect is intensified with increased length of storage or elevated storage temperature. Definition of the defect includes such term
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4df6cfb0cc1acbbebf21115c08f9507c
https://doi.org/10.3168/jds.s0022-0302(50)91904-7
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4
Frozen Cream; A Review
Autor: Chester D. Dahle
Publikováno v: Journal of Dairy Science. 24:245-264
Summary Frozen cream of 40 per cent or more fat is an important product of commerce in the dairy industry of the United States. Its use is largely confined to the populated centers although it may originate elsewhere. Upon pasteurization in the ice c
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cf6fdaecf2d644dc30a9c7b8e926a432
https://doi.org/10.3168/jds.s0022-0302(41)95409-7
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Plný text Recenzováno Digitální knihovna AV ČR
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