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Filtering by: Advisor Day, E. A. Decade 1960-1969 Date issued sim 1963-10-11 Degree Name Master of Science (M.S.) Non-Academic Affiliation Oregon State University. Graduate School

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

ScholarsArchive@OSU

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

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