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596. Steam distillation of taints from cream: I. Theoretical considerations and properties of the reference substances, diacetyl and acetoin

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Effect of Various Bacteria on Diacetyl Content and Flavor of Butter

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Dosage colorimétrique de l'urée urinaire par la nioxime

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Studies on the manufacture of sweet cream starter butter: II. Effect of variation in proportion of starter added to cream

F. H. McDowall, J. A. Singleton and B. S. Le Heron
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Steam distillation of taints from cream: IV. Vapour/liquid equilibrium relationships for mesityl oxide and some α-diketones as possible reference substances

F. H. McDowall
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Steam distillation of taints from cream: VII. Butterfat/water distribution coefficients in relation to vapour/liquid equilibrium coefficients for tainting substances in cream

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Steam distillation of taints from cream: V. Vapour/liquid equilibrium relationships for some α-diketones in lactose solution

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Journal of Dairy Research 26 (1) 33 (1959)
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669. Steam distillation of taints from cream: III. Factors affecting rate of removal of the reference substances, diacetyl and acetoin

F. H. McDowall
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DOI: 10.1017/S0022029900008712
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612. Steam distillation of taints from cream: II. Investigations on commercial equipment with use of diacetyl and acetoin as reference substances

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318. The effect of acidity on the production of diacetyl by betacocci in milk

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Steam distillation of taints from cream: VI. Butterfat/lactose-solution distribution coefficients of some reference substances

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Determination of Traces of Selenium 3,3�-Diaminobenzidine as Selenium(lV) Organic Reagent

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Analytical Chemistry 28 (11) 1738 (1956)
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Effect of ilvBN-encoded α-acetolactate synthase expression on diacetyl production in Lactococcus lactis

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Diaminobenzidine as a reagent for vanadium and selenium

J. Hoste
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Microdosages des composés caractéristiques de la fermentation butanediolique

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Formation of diacetyl by cell-free extracts of Leuconostoc lactis

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Solvent extraction and photometric determination of nitrite with some aromatic ortho diamines

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Bacteriology of Butter Cultures: A Review

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Changes in the Diacetyl and the Acetylmethylcarbinol Contents during the Manufacture of Butter

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Citrated Whey Starters. II. Gradual Formation of Flavor and Aroma in Creamed Cottage Cheese After the Addition of Small Quantities of Citrated Cottage Cheese Whey Cultures of Streptococcus Diacetilactis

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Owades and Jakovac Method for Diacetyl Determination in Mixed-Strain Starters

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Adsorption of Diacetyl by Lactose and Other Sugars

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Genetic manipulation of the pathway for diacetyl metabolism in Lactococcus lactis

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Citrate Fermentation by Lactococcus and Leuconostoc spp

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