Author:
Bills D.D.,Morgan M.E.,Libbey L.M.,Day E.A.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference16 articles.
1. Badings, H. T., and Galesloot, T. E. 1962. Studies on the Flavour of Different Types of Butter Starters with Reference to the Defect “Yoghurt Flavor” in Butter. Vol. B, p. 199. Proc. 16th Intern. Dairy Congr.
2. Determination of the Major Free Fatty Acids of Cheddar Cheese;Bills;J. Dairy Sci.,1964
3. Method for the Determination of the Free Fatty Acids of Milk Fat;Bills;J. Dairy Sci.,1963
4. Identification of Volatile Carbonyl Compounds from Cheddar Cheese;Day;J. Dairy Sci.,1960
5. Cheddar Cheese Flavor: Gas Chromatographic and Mass Spectral Analyses of the Neutral Components of the Aroma Fraction;Day;J. Food Sci.,1964
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