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The effect of heat, cysteine, glutathione, and [gamma]-glutamyl transpeptidase on the production of volatile sulfhdryl compounds in cheddar cheese slurries /

Bibliographic Details
Main Author: Staff, Cynthia Ann, 1962-
Format: Thesis eBook
Language:English
Published: [Place of publication not identified] : [publisher not identified] ; 1991.
Subjects:
Cheddar cheese > Composition.
Dairy products > Flavor and odor.
Sulfur compounds.
Major food science and technology.
Online Access:Link to OAKTrust copy
Description
Item Description:"Major subject: Food Science and Technology."
Typescript (photocopy).
Vita.
Physical Description:xvi, 138 leaves : illustrations ; 29 cm.
Also available online.
Bibliography:Includes bibliographical references.