Effect of freeze storage on the volátiles of butter
DOI:
https://doi.org/10.3989/gya.1995.v46.i3.920Keywords:
Butter, Freeze storage, Volatile componentsAbstract
The changes in the volatile components of three butter samples during freeze storage for 7.5 months were studied. The storage had a significant effect on the carbonyl and lactone components analyzed. The increase in the yield of the carbonyls caused by peroxidation of unsaturated fatty acids was taken as indicator for the deterioration of the butter samples during storage.
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Published
1995-06-30
How to Cite
1.
Abdel-Mageed MA, Fadel HH. Effect of freeze storage on the volátiles of butter. Grasas aceites [Internet]. 1995Jun.30 [cited 2024Jul.22];46(3):165-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/920
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Research
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