VOLATILE CONSTITUENTS OF VINEGAR .4. FORMATION OF VOLATILES IN FRINGS PROCESS AND A CONTINUOUS PROCESS OF MALT VINEGAR MANUFACTURE

被引：4

作者：

JONES, DD

GREENSHIELDS, RN

机构：

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1971年 / 77卷 / 02期

关键词：

D O I：

10.1002/j.2050-0416.1971.tb03369.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：160 / +

页数：1

相关论文

共 6 条

[1]

GENEVOIS L., 1957, CHIM ET INDUST [PARIS], V78, P323

[2] THE FORMATION OF HIGHER ALIPHATIC ALCOHOLS BY MUTANT STRAINS OF SACCHAROMYCES-CEREVISIAE [J].

INGRAHAM, JL ;

GUYMON, JF .

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1960, 88 (01) :157-166

[3] VOLATILE CONSTITUENTS OF VINEGAR .I. A SURVEY OF SOME COMMERCIALLY AVAILABLE MALT VINEGARS [J].

JONES, DD ;

GREENSHIELDS, RN .

JOURNAL OF THE INSTITUTE OF BREWING, 1969, 75 (05) :457-+

[4] VOLATILE CONSTITUENTS OF VINEGAR .3. FORMATION AND ORIGIN OF VOLATILES IN LABORATORY ACETIFICATIONS [J].

JONES, DD ;

GREENSHIELDS, RN .

JOURNAL OF THE INSTITUTE OF BREWING, 1970, 76 (03) :235-+

[5] VOLATILE CONSTITUENTS OF VINEGAR .2. FORMATION OF VOLATILES IN A COMMERCIAL MALT VINEGAR PROCESS [J].

JONES, DD ;

GREENSHIELDS, RN .

JOURNAL OF THE INSTITUTE OF BREWING, 1970, 76 (01) :55-+

[6]

KAHN JH, 1966, J AGR FOOD CHEM, V14, P5