MAJOR FREE FATTY ACIDS OF FETA CHEESE

被引：33

作者：

EFTHYMIOU, C

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1967年 / 50卷 / 01期

关键词：

D O I：

10.3168/jds.S0022-0302(67)87345-4

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：20 / +

页数：1

共 12 条

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DAY, EA ;

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JOURNAL OF DAIRY SCIENCE, 1963, 46 (12) :1342-&

[2] DETERMINATION OF MAJOR FREE FATTY ACIDS OF CHEDDAR CHEESE [J].

BILLS, DD ;

DAY, EA .

JOURNAL OF DAIRY SCIENCE, 1964, 47 (07) :733-&

[3]

BUDSLAWSKI J., 1965, Lait, V45, P137, DOI 10.1051/lait:1965443-4447

[4]

CHINTESCO G., 1960, Lait, V40, P263, DOI 10.1051/lait:1960395-39612

[5] DEVELOPMENT OF DOMESTIC FETA CHEESE [J].

EFTHYMIOU, CC ;

MATTICK, JF .

JOURNAL OF DAIRY SCIENCE, 1964, 47 (06) :593-&

[6]

EFTHYMIOU CC, UNPUBLISHED DATA

[7]

HILDITCH TP, 1964, CHEMICAL CONSTITUTIO, P160

[8]

KEENEY M, 1955, 238 U MAR AGR EXPT S

[9] PRODUCTION OF VOLATILE FATTY ACIDS BY SOME LACTIC ACID BACTERIA .2. SELECTIVE FORMATION OF VOLATILE FATTY ACIDS BY DEGRADATION OF AMINO ACIDS [J].

NAKAE, T ;

ELLIOTT, JA .

JOURNAL OF DAIRY SCIENCE, 1965, 48 (03) :293-&

[10] VOLATILE ACIDS AND AROMA OF CHEDDAR CHEESE [J].

PATTON, S .

JOURNAL OF DAIRY SCIENCE, 1963, 46 (08) :856-&

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