Technical paper no. 1781, Oregon Agricultural Experiment Station.
Cheddar Cheese Flavor: Gas Chromatographic and Mass Spectral Analyses of the Neutral Components of the Aroma Fractiona
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 29, Issue 5, pages 583–589, September-October 1964
How to Cite
DAY, E. A. and LIBBEY, L. M. (1964), Cheddar Cheese Flavor: Gas Chromatographic and Mass Spectral Analyses of the Neutral Components of the Aroma Fraction. Journal of Food Science, 29: 583–589. doi: 10.1111/j.1365-2621.1964.tb00414.x
This investigation was supported by PHS Research Grant EF-269, from the National Institutes of Health, Division of Environmental Engineering and Food Protection.
Presented at the 24th annual meeting of the Institute of Food Technologists, May 25, 1964, Washington, D. C.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Manuscript received March 7, 1964
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