Factors Contributing to the Flavour Characteristics of Mould-Ripened Cheese-Reference-Cited by-同舟云学术

Factors Contributing to the Flavour Characteristics of Mould-Ripened Cheese

Published:1988 Issue: Volume: Page:23-46
ISSN:
Container-title:Developments in Food Microbiology—4
language:
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Author:

Seth Rachel J.,Robinson R. K.

Publisher

Springer Netherlands

Link

http://link.springer.com/content/pdf/10.1007/978-94-010-9234-0_2.pdf

Reference27 articles.

1. Adda, J., Roger, S. and Dumont, J. P., Some advances in the knowledge of cheese flavour, In The Flavour of Foods and Beverages, Chemical and Technological eds. Charalambous, G. and Inglett, G. E., 1979, Academic Press, London.

2. Cuer, A., Dauphin, G., Kergomard, A. R., Dumont, J. P. and Adda, J., Agric. Biol. Chem., 1979, 43(7), 1783–84.

3. Davies, J. G., Cheese, Vol. 1, Basic Technology, 1965, J. & A. Churchill Ltd, Londo

4. Dumont, J. P. and Adda, J. (1979). Flavour formation in dairy products, In Progress in Flavour Research, eds. Land, D. G. and Nursten, H. E., 1979, Applied Science, London.

5. Foda, E. A., Hammond, E. G., Reinbold, G. W. and Hotchkins, D. K., J. Dairy Sci., 1974, 57II, 1137.

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