Secondary Alcohols in Blue Cheese and Their Relation to Methyl Ketones
Open Access
- 1 July 1958
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 41 (7) , 920-924
- https://doi.org/10.3168/jds.s0022-0302(58)91023-3
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Paper Chromatography of 3,5-Dinitrobenzoates of AlcoholsAnalytical Chemistry, 1957
- The Neutral Carbonyl Compounds in Blue-Mold Type CheeseJournal of Dairy Science, 1956
- Fatty Acid Oxidation by Penicillium roqueforti1Applied Microbiology, 1955
- Manometric Techniques and Tissue Metabolism. Second EditionSoil Science, 1954
- Identification of Alcohols in Dilute Aqueous SolutionAnalytical Chemistry, 1952
- The Methyl Ketones of Blue Cheese and their Relation to its FlavorJournal of Dairy Science, 1950