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THE INFLUENCE OF TEMPERATURE OF RIPENING ON THE TYRAMINE CONTENT AND FLAVOR OF AMERICAN CHEDDAR CHEESE

被引：9
作者：
DAHLBERG, AC
KOSIKOWSKY, FV
机构：
来源：
JOURNAL OF DAIRY SCIENCE | 1949年 / 32卷 / 04期
关键词：
D O I：
10.3168/jds.S0022-0302(49)92044-5
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
收藏
页码：316 / 321
页数：6
相关论文
共 7 条
[1]   THE FLAVOR, VOLATILE ACIDITY, AND SOLUBLE PROTEIN OF CHEDDAR AND OTHER CHEESE [J].
DAHLBERG, AC ;
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JOURNAL OF DAIRY SCIENCE, 1947, 30 (03) :165-174
[2]   THE DEVELOPMENT OF FLAVOR IN AMERICAN CHEDDAR CHEESE MADE FROM PASTEURIZED MILK WITH STREPTOCOCCUS-FAECALIS STARTER [J].
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JOURNAL OF DAIRY SCIENCE, 1948, 31 (04) :275-284
[3]  
DAHLBERG HA, 1948, J DAIRY SCIENCE, V31, P305
[4]   THE TYRAMINE CONTENT OF CHEESE [J].
KOSIKOWSKY, FV ;
DAHLBERG, AC .
JOURNAL OF DAIRY SCIENCE, 1948, 31 (04) :293-303
[5]   A RAPID DIRECT DISTILLATION METHOD FOR DETERMINING THE VOLATILE FATTY ACIDS OF CHEESE [J].
KOSIKOWSKY, FV ;
DAHLBERG, AC .
JOURNAL OF DAIRY SCIENCE, 1946, 29 (12) :861-871
[6]   THE GROWTH AND SURVIVAL OF STREPTOCOCCUS-FAECALIS IN PASTEURIZED MILK AMERICAN CHEDDAR CHEESE [J].
KOSIKOWSKY, FV ;
DAHLBERG, AC .
JOURNAL OF DAIRY SCIENCE, 1948, 31 (04) :285-292
[7]  
WILSON HL, 1942, USDA BDIM947
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