Chemistry of Cheese Flavors-Reference-Cited by-同舟云学术

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Chemistry of Cheese Flavors

Published:1959-01 Issue:1 Volume:42 Page:207-213
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Harper W.J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference9 articles.

1. The Acidic and Neutral Carbonyl Compounds in Swiss Cheese;Basset,1956

2. Harper, W. J. The Measurement and Significance of Amino Acids in Cheddar Cheese During Ripening. Ph.D. dissertation, University of Wisconsin. 1949.

3. Kristoffersen, T., and Gould, I. A. Unpublished data. Ohio State University. October, 1957.

4. Chemistry of Coffee, Chemistry of Natural Food Flavors;Lockhart,1957

5. A Method for Determining the Significance of Volatile Flavor Compounds in Foods;Patton;J. Food Research,1957

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quantitative trait loci underlying milk production traits in sheep;Animal Genetics;2009-08

2. Free Amino Acids as Indices of Mahón Cheese Ripening;Journal of Dairy Science;1997-09

3. The chemical and biochemical basis of cheese and milk aroma;Microbiology and Biochemistry of Cheese and Fermented Milk;1997

4. Flavor Chemistry;Source Book of Flavors;1995

5. Critical reactions in ripening of cheeses;Applied Biochemistry and Biotechnology;1994-03

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