Show
Sort by
-
Influence of milk fatty acid composition and process parameters on the quality of ice cream
-
Oxidative stability of UHT milk as influenced by fatty acid composition and packaging
-
A change in antioxidative capacity as a measure of onset to oxidation in pasteurized milk
-
The influence of a different fatty acid profile on the crystallization of milk fat as measured by pNMR, DSC and X-ray diffraction
-
Onset of oxidation in milk: effects of fatty acid profile and packaging
-
Onset of oxidation in milk: the FRAP- and DPPH-methods