THE RELATIONSHIP OF THE AMOUNT OF TYRAMINE AND THE NUMBERS OF STREPTOCOCCUS-FAECALIS TO THE INTENSITY OF FLAVOR IN AMERICAN CHEDDAR CHEESE

被引：23

作者：

DAHLBERG, AC

KOSIKOWSKY, FV

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(48)92208-5

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：305 / 314

页数：10

共 14 条

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[2] GALE EF, 1946, ADV ENZYMOL REL S BI, V6, P1
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[5] A RAPID DIRECT DISTILLATION METHOD FOR DETERMINING THE VOLATILE FATTY ACIDS OF CHEESE
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[J]. JOURNAL OF DAIRY SCIENCE, 1946, 29 (12) : 861 - 871
[6] KOSIKOWSKY FV, J DAIRY SCI, V31, P285
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