FORMATION OF METHYL KETONES DURING RIPENING OF CHEDDAR CHEESE = FORMATION DE METHYLCETONES PENDANT L'AFFINAGE DU FROMAGE DE CHEDDARWALKER NJ; KEEN AR.1974; J. DAIRY RES.; G.B.; DA. 1974; VOL. 41; NO 1; PP. 73-80; BIBL. 26 REF.Article

THE DETERMINATION OF ACETIC, PROPIONIC AND BUTYRIC ACIDS IN CHEESE = DOSAGE DES ACIDES ACETIQUE, PROPIONIQUE ET BUTYRIQUE DU FROMAGEKEEN AR; WALKER NJ.1974; J. DAIRY RES.; G.B.; DA. 1974; VOL. 41; NO 3; PP. 397-404; BIBL. 13 REF.Article

DIACETYL, ACETOIN, 2,3-BUTYLENEGLYCOL, 2-BUTANONE AND 2-BUTANOL CONCENTRATIONS IN RIPENING CHEDDAR CHEESE = CONCENTRATIONS EN DIACETYLE, ACETOINE, BUTYLENE-2,3 GLYCOL, BUTANONE-2 ET BUTANOL-2 DANS LE FROMAGE DE CHEDDAR EN COURS D'AFFINAGEKEEN AR; WALKER NJ.1974; J. DAIRY RES.; G.B.; DA. 1974; VOL. 41; NO 1; PP. 65-71; BIBL. 20 REF.Article

THE FORMATION OF 2-BUTANONE AND 2-BUTANOL IN CHEDDAR CHEESE = FORMATION DE BUTANONE-2 ET BUTANOL-2 DANS LE FROMAGE DE CHEDDARKEEN AR; WALKER NJ; PEBERDY MF et al.1974; J. DAIRY RES.; G.B.; DA. 1974; VOL. 41; NO 2; PP. 249-257; BIBL. 21 REF.Article