Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference7 articles.
1. Determination of the Major Free Fatty Acids of Cheddar Cheese;Bills;J. Dairy Sci.,1964
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3. Interrelationships Between pH, Populations of Propionibactermm shermanii, Levels of Free Fatty Acids, and the Flavor Ratings of Swiss Cheeses;Kurtz;J. Dairy Sci.,1959
4. Langlois, B. E. 1962. The Free Fatty Acids of Purdue Swiss-Type Cheese. Ph.D. thesis, Purdue Ulriversity, Lafayette, Indiana.
5. Production of Volatile Fatty Acids by Some Lactic Acid Bacteria. II. Selective Formation of Volatile Fatty Acids by Degradation of Amino Acids;Nakae;J. Dairy Sci.,1965
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