Author:
Kilara Arun,Shahani Khem M.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference26 articles.
1. Application of lipolytic enzymes to flavor development in dairy products;Arnold;J. Dairy Sci.,1975
2. Biosynthesis of flavor compounds by microorganisms;Collins;J. Dairy Sci.,1972
3. The role of enzymes in food flavors. Part I: Dairy products;Dwivedi;CRC Crit. Rev. Food Technol.,1973
4. Dairy microbiology. Pub.;Foster,1957
5. The microflora of Cheddar cheese made aseptically from’milk containing a standard raw milk reference flora;Fryer,1966
Cited by
10 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