A Rapid Direct-Distillation Method for Determining the Volatile Fatty Acids of Cheese
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference10 articles.
1. The Volatile Acids and the Volatile Oxidizable Substances of Cream and Experimental Butter;Ferris;Jour. Dairy Sci.,1921
2. The Identification and Quantitative Determination of Volatile Alcohols and Acids;Friedemann;Jour. Biol. Chem.,1938
3. The Formation of Volatile Acids in Milk by High Temperature Heat Treatment;Gould;Jour. Dairy Sci.,1945
4. Solubility and Volatility of Fatty Acids Involved in Lipolysis in Homogenized Raw Milk;Gould;Jour. Dairy Sci.,1944
5. Volatile Acids of Cheese. I. Retentive Power of Cheese and Its Constituents;Hiscox;Jour. Dairy Res.,1938
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