Aroma Significance of Sulfur Compounds in Surface-Ripened Cheese
Open Access
- 1 April 1966
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 49 (4) , 409-413
- https://doi.org/10.3168/jds.s0022-0302(66)87885-2
Abstract
Methyl mercaptan was identified in surface-ripened cheeses and shown to be responsible for the characteristic putrid aroma.This publication has 7 references indexed in Scilit:
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