Symposium on microbial changes in foods. Relationship of the microflora to the flavour fo cheddar cheese.
D000085:Acetates / Q000096:biosynthesis; D000447:Aldehydes / Q000032:analysis; D000596:Amino Acids / Q000096:biosynthesis; D000818:Animals; D001419:Bacteria / Q000302:isolation & purification / Q000378:metabolism*; D002611:Cheese; D002845:Chromatography; D005227:Fatty Acids / Q000032:analysis; D005516:Food Microbiology; D006019:Glycolysis; D007659:Ketones / Q000032:analysis; D008049:Lipase / Q000378:metabolism; D050356:Lipid Metabolism; D008892:Milk / Q000032:analysis / Q000201:enzymology*; D010447:Peptide Hydrolases / Q000378:metabolism; D011506:Proteins / Q000378:metabolism; D013291:Streptococcus / Q000378:metabolism; D013649:Taste
D000085:Acetates; D000447:Aldehydes; D000596:Amino Acids; D005227:Fatty Acids; D007659:Ketones; D011506:Proteins; D008049:Lipase; D010447:Peptide Hydrolases