Concentrations of Major Free Fatty Acids and Flavor Development in Italian Cheese Varieties-Reference-Cited by-同舟云学术

Concentrations of Major Free Fatty Acids and Flavor Development in Italian Cheese Varieties

Published:1984-05 Issue:5 Volume:67 Page:960-968
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Woo A.H.,Lindsay R.C.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference22 articles.

1. UDIA cheese production update reveals nation's leading production regions;Anonymous;Dairy Field,1981

2. Application of lipolytic enzymes to flavor development in dairy products;Arnold;J. Dairy Sci.,1975

3. Sensory discrimination of species-related meat flavors;Brennand;Lebensm. Wiss. Technol.,1982

4. Code of federal regulations. 1977. Title 21. Food and drugs. Part 133 – Cheeses and related cheese products. The Office of Fed. Reg., Natl. Archiv. Rec. Serv., Gen. Serv. Admin.

5. Lipids. in Principles of food science. Part I. Food chemistry;Dugan,1976

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