Quantitative Analysis of the Major Free Fatty Acids in Blue Cheese
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference8 articles.
1. Determination of the Major Free Fatty Acids of Cheddar Cheese;Bills;J. Dairy Sci.,1964
2. Method for the Determination of Free Fatty Acids of Milk Fat;Bills;J. Dairy Sci.,1963
3. Analysis of Volatile Food Flavors by Gas-Liquid Chromatography. I. The Volatile Components from Dry Blue Cheese and Dry Romano Cheese;Coffman;Food Research,1960
4. The Chemical Constitution of Natural Fats;Hilditch,1956
5. A Survey of United States Butterfat Constants. II. Butyric Acid;Keeney;J. Assoc. Offic. Agr. Chemists,1956
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