The Production of Volatile Fatty Acids and Esters in Cheddar Cheese and Their Relation to the Development of Flavor
| Autor: | S.K. Suzuki, E.G. Hastings, E.B. Hart |
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| Rok vydání: | 1910 |
| Předmět: | |
| Zdroj: | Journal of Biological Chemistry. 7:431-458 |
| ISSN: | 0021-9258 |
| DOI: | 10.1016/s0021-9258(18)91548-6 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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