14 results
Nutritional evaluation of kale (Brassica oleracea) diets:3. Changes in plant composition induced by soil fertility practices, with special reference to SMCO and glucosinolate concentrations
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- Journal:
- The Journal of Agricultural Science / Volume 97 / Issue 1 / August 1981
- Published online by Cambridge University Press:
- 27 March 2009, pp. 13-23
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Volatile compounds in butter oil: III. Recovery of added fatty acids and δ-lactones From volatile-free butter oil by cold-finger molecular distillation
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- Journal:
- Journal of Dairy Research / Volume 40 / Issue 1 / February 1973
- Published online by Cambridge University Press:
- 01 June 2009, pp. 39-46
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- February 1973
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Volatile compounds in butter oil: II. Flavour and flavour thresholds of lactones, fatty acids, phenols, indole and skatole in deodorized synthetic butter
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- Journal:
- Journal of Dairy Research / Volume 39 / Issue 1 / February 1972
- Published online by Cambridge University Press:
- 01 June 2009, pp. 35-47
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- February 1972
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Volatile compounds in butter oil: I. Lower boiling compounds
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- Journal:
- Journal of Dairy Research / Volume 34 / Issue 2 / June 1967
- Published online by Cambridge University Press:
- 01 June 2009, pp. 131-137
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- June 1967
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n-Pent-l-en-3-ol and n-Pent-en-3-one in oxidized dairy products
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- Journal:
- Journal of Dairy Research / Volume 34 / Issue 2 / June 1967
- Published online by Cambridge University Press:
- 01 June 2009, pp. 123-129
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- June 1967
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n-Alkan-1-ols in oxidized butter
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- Journal:
- Journal of Dairy Research / Volume 33 / Issue 1 / February 1966
- Published online by Cambridge University Press:
- 01 June 2009, pp. 31-36
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- February 1966
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A compound responsible for mushroom flavour in dairy products
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- Journal:
- Journal of Dairy Research / Volume 31 / Issue 3 / October 1964
- Published online by Cambridge University Press:
- 01 June 2009, pp. 253-259
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- October 1964
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A compound responsible for metallic flavour in dairy products: I. Isolation and identification
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- Journal:
- Journal of Dairy Research / Volume 29 / Issue 2 / June 1962
- Published online by Cambridge University Press:
- 01 June 2009, pp. 173-180
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- June 1962
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Fishy flavour in dairy products: III. The volatile compounds associated with fishy flavour in washed cream
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- Journal:
- Journal of Dairy Research / Volume 27 / Issue 3 / October 1960
- Published online by Cambridge University Press:
- 01 June 2009, pp. 373-380
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- October 1960
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The volatile compounds associated with tallowy and painty flavours in butterfat
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- Journal:
- Journal of Dairy Research / Volume 27 / Issue 3 / October 1960
- Published online by Cambridge University Press:
- 01 June 2009, pp. 381-387
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- October 1960
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Fishy flavour in dairy products: II. The volatile compounds associated with fishy flavour in butterfat
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- Journal:
- Journal of Dairy Research / Volume 27 / Issue 2 / June 1960
- Published online by Cambridge University Press:
- 01 June 2009, pp. 211-219
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- June 1960
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Fishy flavour in dairy products: I. General studies on fishy butterfat
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- Journal:
- Journal of Dairy Research / Volume 27 / Issue 2 / June 1960
- Published online by Cambridge University Press:
- 01 June 2009, pp. 205-209
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- June 1960
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600. Further observations on the volatile compounds associated with oxidized flavour in skim milk
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- Journal:
- Journal of Dairy Research / Volume 22 / Issue 3 / October 1955
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- 01 June 2009, pp. 345-348
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- October 1955
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576. The volatile compounds associated with oxidized flavour in skim milk
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- Journal:
- Journal of Dairy Research / Volume 22 / Issue 1 / February 1955
- Published online by Cambridge University Press:
- 01 June 2009, pp. 91-102
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- February 1955
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