BIOGENESIS OF CHEESE FLAVOR COMPONENTS

被引：0

作者：

KRISTOFF.T ^{[1
]}

机构：

[1] OHIO STATE UNIV,DEPT FOOD SCI & NUTR,COLUMBUS,OH 43210

来源：

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1972年 / 164卷 / AUG-S期

关键词：

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

页码：67 / &

共 50 条

[21] CHEESE - DEVELOPING THE FLAVOR
PINCHES, M
DAIRY INDUSTRIES INTERNATIONAL, 1994, 59 (03) : 37 - 37
[22] FLAVOR OF TILSIT CHEESE
NEY, KH
FETTE SEIFEN ANSTRICHMITTEL, 1985, 87 (07): : 289 - 294
[23] ORIGINS OF CHEESE FLAVOR
FOX, PF
SINGH, TK
MCSWEENEY, PLH
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1993, 206 : 25 - AGFD
[24] Origins of Cheese Flavor
Tunick, Michael H.
FLAVOR OF DAIRY PRODUCTS, 2007, 971 : 155 - 173
[25] DEVELOPMENT OF FLAVOR IN CHEESE
KRISTOFFERSEN, T
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1985, 40 (04): : 197 - 199
[26] FLAVOR OF SWISS CHEESE
BIEDE, SL
HAMMOND, EG
JOURNAL OF DAIRY SCIENCE, 1977, 60 : 41 - 41
[27] Fruit flavor biogenesis.
Leahy, MM
Roderick, RG
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1998, 216 : U56 - U56
[28] Determination of flavor components in Sicilian goat cheese by automated HS-SPME-GC
Mondello, L
Costa, R
Tranchida, PQ
Chiofalo, B
Zumbo, A
Dugo, P
Dugo, G
FLAVOUR AND FRAGRANCE JOURNAL, 2005, 20 (06) : 659 - 665
[29] BITTER FLAVOR IN CHEESE .1. MECHANISM OF THE FORMATION OF THE BITTER FLAVOR DEFECT IN CHEESE
STADHOUDERS, J
HUP, G
EXTERKATE, FA
VISSER, S
NETHERLANDS MILK AND DAIRY JOURNAL, 1983, 37 (03): : 157 - 167
[30] INVESTIGATION OF PROVOLONE CHEESE FLAVOR
WIROTAMA, IP
NEY, KH
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1974, 154 (02): : 67 - 72