CHEDDAR CHEESE FLAVOR STUDIES .1. PRODUCTION OF VOLATILES AND DEVELOPMENT OF FLAVOR DURING RIPENING

被引：18

作者：

MANNING, DJ

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1978年 / 45卷 / 03期

关键词：

D O I：

10.1017/S0022029900016691

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：479 / 490

页数：12

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[8] FORMATION OF METHYL KETONES AS ARTIFACTS DURING STEAM DISTILLATION OF CHEDDAR CHEESE AND BUTTER-OIL [J].

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[9] HYDROGEN SULPHIDE IN CHEDDAR CHEESE - ITS ESTIMATION AND POSSIBLE CONTRIBUTION TO FLAVOUR [J].

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