IMPROVED TECHNIQUE FOR ANALYSIS OF FREE FATTY ACIDS IN BUTTEROIL AND PROVOLONE CHEESE

被引：40

作者：

IYER, M

RICHARDSON, T

AMUNDSON, CH

BOUDREAU, A

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1967年 / 50卷 / 03期

关键词：

D O I：

10.3168/jds.S0022-0302(67)87411-3

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

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页码：285 / +

页数：1

相关论文

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[9] ITALIAN CHEESE RIPENING .6. EFFECTS OF DIFFERENT TYPES OF LIPOLYTIC ENZYME PREPARATIONS ON THE ACCUMULATION OF VARIOUS FREE FATTY AND FREE AMINO ACIDS AND THE DEVELOPMENT OF FLAVOR IN PROVOLONE AND ROMANO CHEESE
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