Contributions of Cow, Sheep, and Goat Milks to Characterizing Branched-Chain Fatty Acid and Phenolic Flavors in Varietal Cheeses-Reference-Cited by-同舟云学术

Contributions of Cow, Sheep, and Goat Milks to Characterizing Branched-Chain Fatty Acid and Phenolic Flavors in Varietal Cheeses

Published:1991-10 Issue:10 Volume:74 Page:3267-3274
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Kim Ha J.,Lindsay R.C.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference31 articles.

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2. Recent advances in the study of aroma compounds of milk and dairy products;Badings;Neth. Milk Dairy J.,1980

3. Barlow, I., E. A. Dunstone, G. T. Lloyd, E. H. Ramshaw, and W. Stark. 1984/1985. Flavor chemistry. Rep. Res., No. 94 Div. Food Res., Commonw. Sci. Ind. Res. Org. (CSIRO), Aust.

4. Threshold values of and human references for 4-ethyloctanoic and 3-methylbutanoic acids;Boelens;Perfum. Flavorists,1983

5. Flavor compounds in goats milk and goat whey cheese;Brandsaeter;Meld, Nor. Landbrukhogsk.,1959

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