Medium and higher molecular weight volatile thiols in aged cheddar cheese and their relation to flavor

Description

Thesis (Ph. D.)--Ohio State University, 2003. / Title from first page of PDF file. Document formatted into pages; contains xix, 181 p.; also includes graphics (some col.). Includes bibliographical references (p. 158-168). Available online via OhioLINK's ETD Center

Links & Downloads

1. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1054657696

Tags

Thiols. Cheddar cheese.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/59007812
Date	January 2003
Creators	Kleinhenz, Joseph Patrick ,
Source Sets	OCLC
Language	English
Detected Language	English
Source	Connect to this title online