000 | 04248pam a22005054i 4500 | ||
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005 | 20221101221621.0 | ||
008 | 071002s2007 dcua b 101 0 eng d | ||
010 | _a 2007060810 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 |
_a0841239681 _qalk. paper |
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020 |
_a9780841239685 _qalk. paper |
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035 | _a(ATU)b11268414 | ||
035 | _a(DLC) 2007060810 | ||
035 | _a(OCoLC)132585687 | ||
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_aDLC _beng _erda _cDLC _dYDX _dBAKER _dBTCTA _dYDXCP _dOCoLC _dATU |
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050 | 0 | 0 |
_aSF251 _b.F53 2007 |
082 | 0 | 0 |
_a637 _222 |
245 | 0 | 0 |
_aFlavor of dairy products / _cKeith R. Cadwallader, MaryAnne Drake, Robert J. McGorron, editors. |
246 | 3 | _aFlavour of dairy products | |
264 | 1 |
_aWashington, DC : _bAmerican Chemical Society, _c[2007] |
|
264 | 2 |
_a[New York] : _bDistributed by Oxford University Press |
|
264 | 4 | _c©2007 | |
300 |
_axii, 287 pages : _billustrations ; _c24 cm. |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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490 | 1 |
_aACS symposium series ; _v971 |
|
500 | _a"This book was developed from the symposium Chemistry and flavor of dairy products, which was held at the 228th American Chemical Society (ACS) National Meeting in Philadelphia, Pennsylvania, August 22-26, 2004."--Pref. | ||
504 | _aIncludes bibliographical references and index. | ||
505 | 0 | 0 |
_g1. _tSixty Years of Research Associated with Flavor in Dairy Foods / _rW. James (Jim) Harper -- _g2. _tFlavor Analysis of Dairy Products / _rRobert J. McGorrin -- _g3. _tEstablishing Links between Sensory and Instrumental Analyses of Dairy Flavors: Example Cheddar Cheese / _rMaryAnne Drake, Keith R. Cadwallader and Mary E. Carunchia Whetstine -- _g4. _tApplication of Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry for Flavor Analysis of Cheese-Based Products / _rRaymond T. Marsili -- _g5. _tThe Influence of Texture on Aroma Release and Perception Related to Dairy Products / _rJennifer Mei and Gary Reineccius -- _g6. _tStreamlined Analysis of Short-, Medium-, and Long-Chain Free Fatty Acids in Dairy Products / _rKeith R. Cadwallader, Tanoj. K. Singh and John P. Jerrell -- _g7. _tFrom Pasture to Cheese: Changes in Terpenc Composition / _rHedwig Schlichtherle-Cerny, Miroslava I. Imhof, Estrella Fernandez Garcia and Jacques O. Bosset -- _g8. _tVolatile Sulfur Compounds in Cheddar Cheese Determined by Headspace Solid-Phase Microextraction-Gas Chromatography-PFPD / _rMichael C. Qian and Helen M. Burbank -- _g9. _tOrigins of Cheese Flavor / _rMichael H. Tunick -- _g10. _tBiochemistry of Cheese Flavor Development: Insights from Genomic Studies of Lactic Acid Bacteria / _rJeffery R. Broadbent and James L. Steele -- _g11. _tProteolytic Enzymes of Lactic Acid Bacteria and Their Influence on Bitterness in Bacterial-Ripened Cheeses / _rJeffery R. Broadbent and James L. Steele -- _g12. _tVolatile Sulfur-Containing Compounds from Methionine Metabolism in Genetically Modified Lactobacillus helveticus CNRZ32 Strains / _rScott A. Rankin, Dattatreya S. Banavara, Ed S. Mooberry, James L. Steele, Jeffery R. Broadbent and Joanne E. Hughes -- _g13. _tThe Flavor and Flavor Stability of Skim and Whole Milk Powders / _rMary E. Carunchia Whetstine and MaryAnne Drake -- _g14. _tEffect of Processing Technology and Phenolic Chemistry on Ultra-High Temperature Bovine Milk Flavor Quality / _rDevin G. Peterson, Paula M. Colahan-Sederstrom and Rajesh V. Potineni. |
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aMilk _xComposition _vCongresses _9768109 |
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650 | 0 |
_aDairy products _xComposition _vCongresses _9768112 |
|
650 | 0 |
_aFlavor _vCongresses _9709676 |
|
700 | 1 |
_aCadwallader, Keith R., _d1963- _9435868 |
|
700 | 1 |
_aDrake, MaryAnne. _91064438 |
|
700 | 1 |
_aMcGorrin, Robert J., _d1951- _9410127 |
|
710 | 2 |
_aAmerican Chemical Society. _bDivision of Agricultural and Food Chemistry. _9227834 |
|
710 | 2 |
_aAmerican Chemical Society. _bMeeting _n(228th : _d2004 : _cPhiladelphia, Pa.) |
|
830 | 0 |
_aACS symposium series ; _v971. _9225152 |
|
907 |
_a.b11268414 _b03-10-17 _c27-10-15 |
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