The impact of wood ice cream sticks' origin on the aroma of exposed ice cream mixes
- Author
- JIAMYANGYUEN, S1 ; DELWICHE, J. F1 ; HARPER, W. J1
[1] Department of Food Science and Technology, The Ohio State University, Columbus 43210, United States - Source
Journal of dairy science. 2002, Vol 85, Num 2, pp 355-359 ; ref : 18 ref
- CODEN
- JDSCAE
- ISSN
- 0022-0302
- Scientific domain
- Food science technology; Biotechnology; Animal sciences, zootechny, veterinary medicine
- Publisher
- American Dairy Science Association, Savoy, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Analyse sensorielle Arôme Bois Composé volatil Contamination Crème glacée Flaveur Origine géographique Qualité Esquimau (aliment) Produit laitier
- Keyword (en)
- Sensory analysis Aroma Wood Volatile compound Contamination Ice cream Flavor Geographical origin Quality Dairy product
- Keyword (es)
- Análisis sensorial Aroma Madera Compuesto volátil Contaminación Helado Flavor Origen geográfico Calidad Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13534625
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.3168/jds.S0022-0302(02)74081-2 
https://dx.doi.org/10.3168/jds.S0022-0302(02)74081-2
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