VOLATILE COMPONENTS OF LIMBURGER CHEESE

[1] ADDA J, 1978, FLAVOR FOODS BEVERAG, P65

[2] BASSETT EW, 1956, THESIS OHIO STATE U

[3] SWISS CHEESE FLAVOR .1. CHEMICAL-ANALYSIS [J]. JOURNAL OF DAIRY SCIENCE, 1979, 62 (02) : 227 - 237

[4] DAY E, 1966, FLAVOR CHEM, P92

[5] Dumont J. P., 1979, In 'Progress in flavour research' [see FSTA (1980) 12 4T194]., P245

[6] Dumont J. P., 1976, Lait, V56, P177, DOI 10.1051/lait:1976553-55411

[7] FOSTER EM, 1957, DAIRY MICROBIOLOGY

[8] FORMATION OF KETONES FROM FATTY ACIDS BY SPORES OF PENICILLIUM-ROQUEFORTI [J]. NATURE, 1958, 182 (4644) : 1237 - 1237

[9] AROMA SIGNIFICANCE OF SULFUR COMPOUNDS IN SURFACE-RIPENED CHEESE [J]. JOURNAL OF DAIRY SCIENCE, 1966, 49 (04) : 409 - +

[10] HOSONO A, 1970, NIPPON CHIKUSAN GAKK, V41, P131

[1] ADDA J, 1978, FLAVOR FOODS BEVERAG, P65

[2] BASSETT EW, 1956, THESIS OHIO STATE U

[3] SWISS CHEESE FLAVOR .1. CHEMICAL-ANALYSIS [J]. JOURNAL OF DAIRY SCIENCE, 1979, 62 (02) : 227 - 237

[4] DAY E, 1966, FLAVOR CHEM, P92

[5] Dumont J. P., 1979, In 'Progress in flavour research' [see FSTA (1980) 12 4T194]., P245

[6] Dumont J. P., 1976, Lait, V56, P177, DOI 10.1051/lait:1976553-55411

[7] FOSTER EM, 1957, DAIRY MICROBIOLOGY

[8] FORMATION OF KETONES FROM FATTY ACIDS BY SPORES OF PENICILLIUM-ROQUEFORTI [J]. NATURE, 1958, 182 (4644) : 1237 - 1237

[9] AROMA SIGNIFICANCE OF SULFUR COMPOUNDS IN SURFACE-RIPENED CHEESE [J]. JOURNAL OF DAIRY SCIENCE, 1966, 49 (04) : 409 - +

[10] HOSONO A, 1970, NIPPON CHIKUSAN GAKK, V41, P131