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2-butanone 2-heptanone and 2-nonanone 70th day acids in blue aldehydes Anderson and Day blue cheese flavor blue cheese samples carbon dioxide carbon methyl ketones carbonyl compounds carbonyl DNP derivatives celite cheese at progressive chloroform chromatography concentration of 2-heptanone concentration of methyl Day and Anderson days of ripening distilled DNPH ethylene chloride evaporated flask flavor compounds flavor of blue formation of methyl free fatty acids gas chromatography Gehrig and Knight glucose enriched media grams dry cheese homologous series individual methyl ketones ketones in blue labelled palmitic acid lipases metabolic methyl ketone DNP methyl ketones Fraction milk fat ml of chloroform ml of n-hexane mold Morgan and Anderson mycelium n-hexane neutral lipid palmitic acid Pasteur pipette Penicillium roqueforti polar lipids potassium hydroxide principal methyl ketones progressive stages radioactivity reaction column ripening period sampled on day Schwartz series of odd Sorb spores spores and mycelium stages of ripening total methyl ketones triglycerides water layer