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Flavor variability and flavor stability of U.S.-produced whole milk powder.

Flavor variability and flavor stability of U.S.-produced whole milk powder. J Food Sci. 2009 Sep; 74(7):S334-43.

View in: PubMed

subject areas
  • Animals
  • Colony Count, Microbial
  • Desiccation
  • Dietary Fats
  • Enterobacteriaceae
  • Food Handling
  • Food, Preserved
  • Gas Chromatography-Mass Spectrometry
  • Humans
  • Milk
  • Milk Proteins
  • Pigmentation
  • Principal Component Analysis
  • Quality Control
  • Sensation
  • Taste
  • Trace Elements
  • United States
  • Volatile Organic Compounds
  • Water
  • Whey Proteins

authors with profiles
  • Patrick D Gerard