Studies on characterization of Blue cheese flavour
- 1 January 1982
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 26 (7-8), 591-602
- https://doi.org/10.1002/food.19820260704
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Kennwerte zur Beurteilung der Aromaqualität von Lebensmitteln 1. Mitt. Bedeutung und LösungswegeMolecular Nutrition & Food Research, 1981
- Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavorC R C Critical Reviews in Food Science and Nutrition, 1976