CONTINUOUS PRODUCTION OF BLUE-TYPE CHEESE FLAVOR BY SUBMERGED FERMENTATION OF PENICILLIUM-ROQUEFORTI

被引：26

作者：

DWIVEDI, BK ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14850

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02963.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：620 / 622

页数：3

共 20 条

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[5]

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[7] RATE OF FORMATION OF METHYL KETONES DURING BLUE CHEESE RIPENING [J].

DARTEY, CK ;

KINSELLA, JE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (04) :771-&

[8] CHEESE FLAVOR - GAS CHROMATOGRAPHIC AND MASS SPECTRAL IDENTIFICATION OF NATURAL COMPONENTS OF AROMA FRACTION OF BLUE CHEESE [J].

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[9] CARBONYL PRODUCTION FROM LIPOLYZED MILK-FAT BY CONTINUOUS MYCELIAL CULTURE OF PENICILLIUM-ROQUEFORTI [J].

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JOURNAL OF FOOD SCIENCE, 1974, 39 (01) :83-87

[10] FATTY ACID OXIDATION BY SPORES OF PENICILLIUM ROQUEFORTI [J].

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