ENZYMES OF PENICILLIUM ROQUEFORTI INVOLVED IN BIOSYNTHESIS OF CHEESE FLAVOR

[1] AARNES AG, 1973, MEIERIPOSTEN, V62, P27

[2] Abdel Kader M M, 1969, J Egypt Med Assoc, V52, P764

[3] ABDELKADER MA, 1970, GRASAS ACEITES, V24, P197

[4] Adda J., 1974, Lait, V54, P1, DOI 10.1051/lait:1974531-5321

[5] QUANTITATION EVALUATION AND EFFECT OF CERTAIN MICROORGANISMS ON FLAVOR COMPONENTS OF BLUE CHEESE [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1966, 14 (03) : 241 - &

[6] QUANTITATIVE ANALYSIS OF MAJOR FREE FATTY ACIDS IN BLUE CHEESE [J]. JOURNAL OF DAIRY SCIENCE, 1965, 48 (02) : 248 - +

[7] ARAI S, 1975, CEREAL FOOD WORLD, V20, P107

[8] Bakalor S., 1962, Dairy Science Abstracts, V24, P529

[9] BLACKWELL B, 1965, LANCET, V1, P938

[10] BLAKELEY LK, THESIS MICHIGAN STAT

[1] AARNES AG, 1973, MEIERIPOSTEN, V62, P27

[2] Abdel Kader M M, 1969, J Egypt Med Assoc, V52, P764

[3] ABDELKADER MA, 1970, GRASAS ACEITES, V24, P197

[4] Adda J., 1974, Lait, V54, P1, DOI 10.1051/lait:1974531-5321

[5] QUANTITATION EVALUATION AND EFFECT OF CERTAIN MICROORGANISMS ON FLAVOR COMPONENTS OF BLUE CHEESE [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1966, 14 (03) : 241 - &

[6] QUANTITATIVE ANALYSIS OF MAJOR FREE FATTY ACIDS IN BLUE CHEESE [J]. JOURNAL OF DAIRY SCIENCE, 1965, 48 (02) : 248 - +

[7] ARAI S, 1975, CEREAL FOOD WORLD, V20, P107

[8] Bakalor S., 1962, Dairy Science Abstracts, V24, P529

[9] BLACKWELL B, 1965, LANCET, V1, P938

[10] BLAKELEY LK, THESIS MICHIGAN STAT