A SURVEY OF VARIOUS FREE AMINO AND FATTY ACIDS IN DOMESTIC SWISS CHEESE

[1] THE EFFECT OF ADDED AMINO ACIDS ON THE FLAVOR OF CHEDDAR CHEESE MADE FROM PASTEURIZED MILK [J]. JOURNAL OF DAIRY SCIENCE, 1949, 32 (09) : 769 - 774

[2] SOME AMINO ACIDS, PEPTIDES AND AMINES IN MILK, CONCENTRATED MILKS AND CHEESE [J]. JOURNAL OF DAIRY SCIENCE, 1951, 34 (01) : 1 - 10

[3] DEMETER KJ, 1949, SUDDEUT MOLKEREI ZTG, V70, P862

[4] FREUDENREICH V, 1906, LANDWIRTSCH JB SCHWE, V20, P379

[5] FRUTON JS, 1953, GENERAL BIOCH

[6] A MODIFIED PROCEDURE FOR THE SEPARATION OF ACIDIC AMINO COMPOUNDS USING A SULFONATED POLYSTYRENE RESIN [J]. JOURNAL OF DAIRY SCIENCE, 1955, 38 (02) : 147 - 154

[7] HARPER WJ, 1948, J DAIRY SCI, V31, P715

[8] DIRECT CHROMATOGRAPHIC DETERMINATION OF ACETIC, PROPIONIC AND BUTYRIC ACIDS IN CHEESE [J]. JOURNAL OF DAIRY SCIENCE, 1953, 36 (08) : 808 - 816

[9] HARPER WJ, 1949, THESIS U WISCONSIN

[10] THE RIPENING OF STILTON CHEESE - CHANGES IN THE VOLATILE ACID CONTENT [J]. JOURNAL OF DAIRY RESEARCH, 1951, 18 (03) : 296 - 304

[1] THE EFFECT OF ADDED AMINO ACIDS ON THE FLAVOR OF CHEDDAR CHEESE MADE FROM PASTEURIZED MILK [J]. JOURNAL OF DAIRY SCIENCE, 1949, 32 (09) : 769 - 774

[2] SOME AMINO ACIDS, PEPTIDES AND AMINES IN MILK, CONCENTRATED MILKS AND CHEESE [J]. JOURNAL OF DAIRY SCIENCE, 1951, 34 (01) : 1 - 10

[3] DEMETER KJ, 1949, SUDDEUT MOLKEREI ZTG, V70, P862

[4] FREUDENREICH V, 1906, LANDWIRTSCH JB SCHWE, V20, P379

[5] FRUTON JS, 1953, GENERAL BIOCH

[6] A MODIFIED PROCEDURE FOR THE SEPARATION OF ACIDIC AMINO COMPOUNDS USING A SULFONATED POLYSTYRENE RESIN [J]. JOURNAL OF DAIRY SCIENCE, 1955, 38 (02) : 147 - 154

[7] HARPER WJ, 1948, J DAIRY SCI, V31, P715

[8] DIRECT CHROMATOGRAPHIC DETERMINATION OF ACETIC, PROPIONIC AND BUTYRIC ACIDS IN CHEESE [J]. JOURNAL OF DAIRY SCIENCE, 1953, 36 (08) : 808 - 816

[9] HARPER WJ, 1949, THESIS U WISCONSIN

[10] THE RIPENING OF STILTON CHEESE - CHANGES IN THE VOLATILE ACID CONTENT [J]. JOURNAL OF DAIRY RESEARCH, 1951, 18 (03) : 296 - 304