4 results on '"Walker, J. R. L."'
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2. Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: III. Time of first appearance of volatile carbonyl compounds during ripening.
3. Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: I. Identification of the volatile carbonyl fraction.
4. Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: II. Volatile compounds of sulphur.
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