THE NEUTRAL CARBONYL COMPOUNDS IN BLUE-MOLD TYPE CHEESE

[1] FOSTER JW, CHEM ACTIVITIES FUNG, P556

[2] HAMMER B. W., 1937, IOWA STATE COLL JOUR SCI, V11, P281

[3] HEULIN FE, 1952, AUST J SCIENT RES B, V5, P328

[4] HUNTRESS EH, 1941, IDENTIFICATION PURE, V1

[5] IDENTITY AND ORIGIN OF THE MALTY AROMA SUBSTANCE FROM MILK CULTURES OF STREPTOCOCCUS-LACTIS VAR MALTIGENES [J]. JOURNAL OF DAIRY SCIENCE, 1954, 37 (11) : 1316 - 1324

[6] THE METHYL KETONES OF BLUE CHEESE AND THEIR RELATION TO ITS FLAVOR [J]. JOURNAL OF DAIRY SCIENCE, 1950, 33 (09) : 680 - 684

[7] PATTON S, 1951, FOOD ENG DEC, P93

[8] SHRINER RL, 1948, SYSTEMATIC IDENTIFIC, P171

[9] Starkle M, 1924, BIOCHEM Z, V151, P371

[10] The rancidity of coconut oil produced by mould action. [J]. BIOCHEMICAL JOURNAL, 1928, 22 (01) : 80 - 93

[1] FOSTER JW, CHEM ACTIVITIES FUNG, P556

[2] HAMMER B. W., 1937, IOWA STATE COLL JOUR SCI, V11, P281

[3] HEULIN FE, 1952, AUST J SCIENT RES B, V5, P328

[4] HUNTRESS EH, 1941, IDENTIFICATION PURE, V1

[5] IDENTITY AND ORIGIN OF THE MALTY AROMA SUBSTANCE FROM MILK CULTURES OF STREPTOCOCCUS-LACTIS VAR MALTIGENES [J]. JOURNAL OF DAIRY SCIENCE, 1954, 37 (11) : 1316 - 1324

[6] THE METHYL KETONES OF BLUE CHEESE AND THEIR RELATION TO ITS FLAVOR [J]. JOURNAL OF DAIRY SCIENCE, 1950, 33 (09) : 680 - 684

[7] PATTON S, 1951, FOOD ENG DEC, P93

[8] SHRINER RL, 1948, SYSTEMATIC IDENTIFIC, P171

[9] Starkle M, 1924, BIOCHEM Z, V151, P371

[10] The rancidity of coconut oil produced by mould action. [J]. BIOCHEMICAL JOURNAL, 1928, 22 (01) : 80 - 93