Improved Technique for Analysis of Free Fatty Acids in Butteroil and Provolone Cheese
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference13 articles.
1. Quantitative Analysis of the Major Free Fatty Acids in Blue Cheese;Anderson;J. Dairy Sci.,1965
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. Analysis of Milk Fatty Acids by Gas-Liquid Chromatography;Gander;J. Dairy Sci.,1962
5. Italian Cheese Ripening. IV. Various Free Amino and Fatty Acids in Commercial Provolone Cheese;Harper;J. Dairy Sci.,1956
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