Monitoring Chemical Changes in Cheddar Cheese During Aging by High Performance Liquid Chromatography and Gas Chromatography Techniques-Reference-Cited by-同舟云学术

Monitoring Chemical Changes in Cheddar Cheese During Aging by High Performance Liquid Chromatography and Gas Chromatography Techniques

Published:1985-12 Issue:12 Volume:68 Page:3155-3161
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Marsili Ray

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference6 articles.

1. A gas chromatographic method for the quantitative determination of free fatty acids in milk and milk products. N. Z;Deeth;J. Dairy Sci. Technol.,1983

2. The contribution of rennet and starter enzymes to proteolysis in cheese;Dully;Aust. J. Dairy Technol.,1974

3. High performance liquid chromatographic determination of amino acids in the picomole range;Hill;Anal. Chem.,1979

4. Headspace analysis of hard cheeses;Manning;J. Dairy Res.,1979

5. Monitoring bacterial metabolites in cultured buttermilk by high performance liquid chromatography and headspace gas chromatography;Marsili;J. Chromatogr.,1981

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