The Production of Volatile Fatty Acids and Esters in Cheddar Cheese and Their Relation to the Development of Flavor
Open Access
- 1 June 1910
- journal article
- Published by Elsevier in Journal of Biological Chemistry
- Vol. 7 (6) , 431-458
- https://doi.org/10.1016/s0021-9258(18)91548-6