DEGRADATION OF 35S-METHIONINE TO METHYL MERCAPTAN IN SURFACE-RIPENED CHEESE

[1] A SIMPLE EFFICIENT LIQUID SCINTILLATOR FOR COUNTING AQUEOUS SOLUTIONS IN A LIQUID SCINTILLATION COUNTER [J]. ANALYTICAL BIOCHEMISTRY, 1960, 1 (4-5) : 279 - 285

[2] DATEO G. P., 1957, Food Research, V22, P440, DOI 10.1111/j.1365-2621.1957.tb17501.x

[3] FOSTER EM, 1957, DAIRY MICROBIOLOGY

[4] GRILL H, 1966, J DAIRY SCI, V49, P710

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

[6] GRILL H, 1966, 61 ADSA ANN M

[7] JARCZYNSKI R, 1956, 14 P INT DAIR C, V2, P268

[8] PROBABLE ROLE OF THE STRECKER DEGRADATION OF AMINO ACIDS IN DEVELOPMENT OF CHEESE FLAVOR [J]. JOURNAL OF DAIRY SCIENCE, 1957, 40 (07) : 874 - 876

[9] METHYL MERCAPTAN AS A COMPONENT OF CHEDDAR CHEESE [J]. JOURNAL OF DAIRY SCIENCE, 1963, 46 (08) : 859 - &

[10] TSUGO T, 1962, 16TH INT DAIR C P B, P385

[1] A SIMPLE EFFICIENT LIQUID SCINTILLATOR FOR COUNTING AQUEOUS SOLUTIONS IN A LIQUID SCINTILLATION COUNTER [J]. ANALYTICAL BIOCHEMISTRY, 1960, 1 (4-5) : 279 - 285

[2] DATEO G. P., 1957, Food Research, V22, P440, DOI 10.1111/j.1365-2621.1957.tb17501.x

[3] FOSTER EM, 1957, DAIRY MICROBIOLOGY

[4] GRILL H, 1966, J DAIRY SCI, V49, P710

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

[6] GRILL H, 1966, 61 ADSA ANN M

[7] JARCZYNSKI R, 1956, 14 P INT DAIR C, V2, P268

[8] PROBABLE ROLE OF THE STRECKER DEGRADATION OF AMINO ACIDS IN DEVELOPMENT OF CHEESE FLAVOR [J]. JOURNAL OF DAIRY SCIENCE, 1957, 40 (07) : 874 - 876

[9] METHYL MERCAPTAN AS A COMPONENT OF CHEDDAR CHEESE [J]. JOURNAL OF DAIRY SCIENCE, 1963, 46 (08) : 859 - &

[10] TSUGO T, 1962, 16TH INT DAIR C P B, P385