CONSUMER PACKAGED CHEESE .2. CHEMICAL CHANGES

被引：11

作者：

KRISTOFFERSEN, T

STUSSI, DB

GOULD, IA

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1964年 / 47卷 / 07期

关键词：

D O I：

10.3168/jds.S0022-0302(64)88756-7

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：743 / &

共 11 条

[1]

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[2]

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JENNINGS, WG .

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[4]

ELHAWARY MFS, 1953, BIOCHEM J, V53, P340

[5]

HARPER WJ, 1949, THESIS U WISCONSIN

[6] CHEDDAR CHEESE FLAVOR .3. ACTIVE SULFHYDRYL GROUP PRODUCTION DURING RIPENING [J].

KRISTOFFERSEN, T ;

GOULD, IA ;

PURVIS, GA .

JOURNAL OF DAIRY SCIENCE, 1964, 47 (06) :599-&

[7] CONSUMER-PACKAGED CHEESE .I. FLAVOR STABILITY [J].

KRISTOFFERSEN, T ;

GOULD, IA ;

STUSSI, DB .

JOURNAL OF DAIRY SCIENCE, 1964, 47 (05) :496-&

[8] MEASURING THIAMINE DISULFIDE REDUCING SUBSTANCES IN CHEDDAR CHEESE [J].

KRISTOFFERSEN, T .

JOURNAL OF DAIRY SCIENCE, 1963, 46 (10) :1135-&

[9]

KRISTOFFERSEN T, 1958, 15 P INT DAIR C, V2, P720

[10] The determination of amino-Nitrogen using a copper method [J].

Pope, CG ;

Stevens, MF .

BIOCHEMICAL JOURNAL, 1939, 33 :1070-1077

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