QUANTITATIVE ANALYSIS OF MAJOR FREE FATTY ACIDS IN SWISS CHEESE

被引：35

作者：

LANGLER, JE

DAY, EA

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1966年 / 49卷 / 01期

关键词：

D O I：

10.3168/jds.S0022-0302(66)87794-9

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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页码：91 / &

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[3] INTERRELATIONSHIPS BETWEEN PH, POPULATIONS OF PROPIONIBACTERIUM-SHERMANII, LEVELS OF FREE FATTY ACIDS, AND THE FLAVOR RATINGS OF SWISS CHEESES
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[J]. JOURNAL OF DAIRY SCIENCE, 1959, 42 (06) : 1008 - 1019
[4] LANGLOIS BE, 1962, THESIS PURDUE U
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[J]. JOURNAL OF DAIRY SCIENCE, 1965, 48 (03) : 293 - &
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[7] SILAGE ANALYSIS - DETERMINATION OF ORGANIC ACIDS IN SILAGE
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