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Filtering by: Academic Affiliation Food Science and Technology Date issued sim 1963-10-11 Degree Field Food Science

A method for the determination of the free fatty acids of Cheddar cheese

Creator:

Bills, Donald D.

Abstract:

The free fatty acids of Cheddar cheese are important components in the over-all flavor and aroma of the cheese. Although the more volatile fatty acids probably contribute most, there is reason to believe that the higher fatty acids may contribute, to some extent, in imparting typical flavor characteristics. Before the...

Resource Type:

Masters Thesis