UNSUBSTITUTED ALIPHATIC MONOCARBOXYLIC ACIDS AND VOLATILE ALIPHATIC MONOAMINES IN EMMENTAL CHEESE

被引：12

作者：

NEY, KH

WIROTAMA, IP

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1972年 / 149卷 / 06期

关键词：

D O I：

10.1007/BF01869435

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：347 / &

共 13 条

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[4] KIERMEIR FRIEDRICH, 1968, Z LEBENSMITTEL UNTERS FORSCH, V136, P193, DOI 10.1007/BF01676985
[5] QUANTITATIVE ANALYSIS OF MAJOR FREE FATTY ACIDS IN SWISS CHEESE
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DAY, EA
[J]. JOURNAL OF DAIRY SCIENCE, 1966, 49 (01) : 91 - &
[6] UNSUBSTITUTED ALIPHATIC MONOCARBOXYLIC ACIDS ALPHA-KETO ACIDS AND AMINES IN CHEDDAR CHEESE
NEY, KH
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[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1971, 146 (06): : 337 - &
[7] OCCURRENCE OF ALIPHATIC MONOAMINES IN GERMAN AND FRENCH CAMEMBERT
NEY, KH
WIROTAMA, IP
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1971, 146 (06): : 343 - &
[8] VOLATILE ACIDS OF SWISS CHEESE
PATTON, S
[J]. JOURNAL OF DAIRY SCIENCE, 1964, 47 (07) : 817 - &
[9] SCHORMULLER J., 1960, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, V113, P289, DOI 10.1007/BF01353942
[10] The cause of eyes and characteristic flavor in Emmental or Swiss cheese
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[J]. JOURNAL OF BACTERIOLOGY, 1921, 6 (04) : 379 - 393