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FLAVOUR DEFECTS IN EDIBLE CASEIN AND SKIM-MILK POWDER. II. THE ROLE OF ALIPHATIC MONOCARBONYL COMPOUNDS = DEFAUTS DE FLAVEUR DANS LA CASEINE COMESTIBLE ET LE LAIT ECREME EN POUDRE. II. ROLE DES COMPOSES ALIPHATIQUES MONOCARBONYLESWALKER NJ.1973; J. DAIRY RES.; G.B.; DA. 1973; VOL. 40; NO 1; PP. 29-37; BIBL. 24 REF.Serial Issue

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 FREQUENCY DEPENDENCE OF RESISTANCE IN FOIL-WOUND INDUCTORSMURGATROYD PN; WALKER NJ.1979; ELECTROCOMPON. SCI. TECHNOL.; GBR; DA. 1979; VOL. 5; NO 4; PP. 219-222; BIBL. 5 REF.Article

FREQUENCY-DEPENDENT INDUCTANCE AND RESISTANCE OF FOIL CONDUCTOR LOOPS.MURGATROYD PN; WALKER NJ.1977; PROC. INSTIT. ELECTR. ENGRS; G.B.; DA. 1977; VOL. 124; NO 5; PP. 493-496; BIBL. 10 REF.Article

LUMPED-CIRCUIT MODEL FOR INDUCTOR-CAPACITOR HYBRID.MURGATROYD PN; WALKER NJ.1976; ELECTRON. LETTERS; G.B.; DA. 1976; VOL. 12; NO 1; PP. 2-3; BIBL. 3 REF.Article

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

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

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