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Beef broth flavour: study of flavour development
Journal of the Science of Food and Agriculture, 2000Of the range of preparation conditions studied here, the beef broths with the most favourable sensory characteristics (P ≤ 0.05) were those manufactured with minced meat in a 7.5 g l−1 NaCl solution in proportions of 1:2 (w/v), heated at 85 °C for 60 min (the beef broth flavour was clean, clear, without any off-flavour).
M Isabel Cambero +3 more
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Flavours and other additives for flavoured milks
International Journal of Dairy Technology, 1984The range of possible additives in flavoured milk is reviewed, describing the composition and utilization of flavourings together with the use and stability of colourings. Also discussed are various sweetening systems and the optional use of stabilizers. Other additives such as acidifiers.
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FLAVOURED MILK AND FLAVOURED MILK ‘TABLETS’
International Journal of Dairy Technology, 1956D. SHEPPARD +3 more
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