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Cited article:
J.O. Bosset, P.U. Gallmann, R. Sieber
Lait, 73 1 (1993) 3-49
Accepted: 1992-11-13
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Chemical and sensory changes of different dairy products during storage in packages containing nanocrystallised TiO2
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Improving the Safety and Quality of Milk
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Characterization and Quantification of Odor-Active Compounds in Unsaturated Fatty Acid/Conjugated Linoleic Acid (UFA/CLA)-Enriched Butter and in Conventional Butter during Storage and Induced Oxidation
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Protein oxidative changes in whole and skim milk after ultraviolet or fluorescent light exposure
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Aroma Analysis of Light-Exposed Milk Stored With and Without Natural and Synthetic Antioxidants
M. van Aardt, S.E. Duncan, J.E. Marcy, et al.
Journal of Dairy Science 88 (3) 881 (2005)
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Effects of Storage or Heat Treatment on Oxysterols Formation in Dairy Products
Christine Rose-Sallin, R. Sieber, J.O. Bosset and R. Tabacchi
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