Statistical Correlation of Quantitative Flavor Intensity Assessments and Individual Free Fatty Acid Measurements for Routine Detection and Prediction of Hydrolytic Rancidity Off-Flavors in Butter

✍ Scribed by A. H. WOO; R. C. LINDSAY

• Book ID: 108805952
• Publisher: Institute of Food Technologists
• Year: 1983
• Tongue: English
• Weight: 916 KB
• Volume: 48
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1983.tb05079.x