ANTIOXIDANT ACTIVE PACKAGING EFFECT WHOLE MILK POWDER SENSORIAL QUALITY AND PRODUCTION OF VOLATILE COMPOUNDS
Milk flavor is highly related with ITS components, especially with fat content. Factors such as light, packaging material and storage conditions can produce lipid oxidation and favor changes in the sensorial characteristics of product. The aim of this study was to evaluate the effect of active packa...
Enregistré dans:
| Auteurs principaux: | , , , , |
|---|---|
| Format: | article |
| Langue: | EN |
| Publié: |
Universidad de Antioquia
2011
|
| Sujets: | |
| Accès en ligne: | https://doaj.org/article/06eb9345f90a4f46bbb45769ce2d920d |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|
Soyez le premier à ajouter un commentaire!