CONTINUOUS PRODUCTION OF BLUE-TYPE CHEESE FLAVOR BY SUBMERGED FERMENTATION OF PENICILLIUM-ROQUEFORTI

被引：26

作者：

DWIVEDI, BK ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14850

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02963.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：620 / 622

页数：3

共 20 条

[1] QUANTITATION EVALUATION AND EFFECT OF CERTAIN MICROORGANISMS ON FLAVOR COMPONENTS OF BLUE CHEESE
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[2] QUANTITATIVE ANALYSIS OF MAJOR FREE FATTY ACIDS IN BLUE CHEESE
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DAY, EA
[J]. JOURNAL OF DAIRY SCIENCE, 1965, 48 (02) : 248 - +
[3] RAPID AND SENSITIVE ASSAY FOR FREE FATTY-ACIDS USING RHODAMINE-6G
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[J]. ANALYTICAL BIOCHEMISTRY, 1972, 45 (01) : 260 - &
[4] NOVEL SYSTEM FOR IMPROVED CONTROL OF FILAMENTOUS MICROORGANISMS IN CONTINUOUS CULTURE
BRUNNER, H
ROHR, M
[J]. APPLIED MICROBIOLOGY, 1972, 24 (03) : 521 - &
[5] Currie JN, 1914, J AGRIC RES, V2, P1
[6] OXIDATION OF SODIUM [U-C-14]PALMITATE INTO CARBONYL-COMPOUNDS BY PENICILLIUM-ROQUEFORTI SPORES
DARTEY, CK
KINSELLA, JE
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (04) : 721 - 726
[7] RATE OF FORMATION OF METHYL KETONES DURING BLUE CHEESE RIPENING
DARTEY, CK
KINSELLA, JE
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (04) : 771 - &
[8] CHEESE FLAVOR - GAS CHROMATOGRAPHIC AND MASS SPECTRAL IDENTIFICATION OF NATURAL COMPONENTS OF AROMA FRACTION OF BLUE CHEESE
DAY, EA
ANDERSON, DF
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1965, 13 (01) : 2 - &
[9] CARBONYL PRODUCTION FROM LIPOLYZED MILK-FAT BY CONTINUOUS MYCELIAL CULTURE OF PENICILLIUM-ROQUEFORTI
DWIVEDI, BK
KINSELLA, JE
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (01) : 83 - 87
[10] FATTY ACID OXIDATION BY SPORES OF PENICILLIUM ROQUEFORTI
GEHRIG, RF
KNIGHT, SG
[J]. APPLIED MICROBIOLOGY, 1963, 11 (02) : 166 - &

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