ANALYSIS OF VOLATILE FOOD FLAVORS BY GAS-LIQUID CHROMATOGRAPHY. I. THE VOLATILE COMPONENTS FROM DRY BLUE CHEESE AND DRY ROMANO CHEESE-Reference-Cited by-同舟云学术

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ANALYSIS OF VOLATILE FOOD FLAVORS BY GAS-LIQUID CHROMATOGRAPHY. I. THE VOLATILE COMPONENTS FROM DRY BLUE CHEESE AND DRY ROMANO CHEESE

Published:1960-09 Issue:5 Volume:25 Page:663-669
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

COFFMAN J. ROBERT,SMITH DONALD E.,ANDREWS JOHN S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1960.tb00011.x/fullpdf

Reference16 articles.

1. 1. A. H. Blatt, Orqanic Synthesis Collective., vol. 2 . 1943 . John H. Wiley and Sons Inc., New York, p.317 .

2. 3. NicholasD. Cheronis, and JohnB. Entrikin, Semimicro Qualitative Organic Analysis., 2nd ed . 1957 . Interscience Publishers Inc., New York, p.372 .

3. Paper Chromatography of 2,4-Dinitrophenylhydrazones of Saturated Aliphatic Aldehydes

Cited by 17 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. Analysis of Grain Volatiles and Development of a Simple Chemical Assay for Fungal Infestation of Grain;Developments in Food Science;1992

2. Inocula for Blue-Veined Cheeses and Blue Cheese Flavor;Microbial Technology;1979

3. Role of Flavor in New Protein Technologies;New Protein Foods;1976

4. Untersuchung von Edelpilzkäse-Aroma;Zeitschrift für Lebensmittel-Untersuchung und -Forschung;1972-10

5. The coupling of gas chromatography with methods of identification III. Infrared spectrophotometry;Chromatographia;1968-05

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