Goat milk free fatty acid characterization during conventional and ohmic heating pasteurization
The disruption of the milk fat globule membrane can lead to an excessive accumulation of free fatty acids in milk, which is frequently associated with the appearance of rancid flavors. Solid-phase microextraction and gas chromatography techniques have been shown to be useful tools in the quantificat...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2008
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/10418 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/10418 |