Radiation Preservation of Milk and Milk Products. V. Precursors to the Radiation-Induced Oxidation Flavor of Milk Fat

Oxidation flavor produced upon irradiation of milk fat is derived from certain of its component fatty acids. One of these acids has been identified as linolenic acid. Other acids required for production of irradiation-induced oxidation flavor have been isolated in an unidentified mixture. This unkno...

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Veröffentlicht in:	Journal of dairy science 1959-03, Vol.42 (3), p.468-475
Hauptverfasser:	Hoff, J. E, Wertheim, J. H, Proctor, B. E
Format:	Artikel
Sprache:	eng
Schlagworte:	FATS INDUSTRIAL APPLICATIONS OF ISOTOPES AND RADIATIONS IRRADIATION MILK MIXING ORGANIC ACIDS OXIDATION PRESERVATION VINYL RADICALS
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