ROLE OF FAT IN FLAVOR OF CHEDDAR CHEESE

被引：30

作者：

FODA, EA ^{[1
]}

HAMMOND, EG ^{[1
]}

REINBOLD, GW ^{[1
]}

HOTCHKISS, DK ^{[1
]}

机构：

[1] IOWA STATE UNIV, DEPT FOOD TECHNOL, AMES, IA 50010 USA

来源：

JOURNAL OF DAIRY SCIENCE | 1974年 / 57卷 / 10期

关键词：

D O I：

10.3168/jds.S0022-0302(74)85026-5

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1137 / 1142

页数：6

共 20 条

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[2]

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FORSS, DA ;

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[5] METHOD FOR SEPARATING VOLATILES FROM STEAM-DEODORIZED MILK FAT INTO LACTONES, FREE FATTY ACIDS, AND NONACIDIC COMPOUNDS [J].

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[7]

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[8] RELATIONSHIP OF MILK-FAT GLOBULE MEMBRANE MATERIAL TO FLAVOR DEVELOPMENT IN CHEDDAR CHEESE [J].

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[9]

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[10] VOLATILE FLAVOR COMPONENTS OF CHEDDAR CHEESE [J].

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