Day, E.A.

Probable role of the Strecker degradation of amino acids in development of cheese flavor

Keeney, M., & Day, E. A. (1957) · Journal of Dairy Science

Fermentation and Sensory AnalysisFood Nutrient Composition and Product Development

Cited by 58

Quantitation, evaluation and effect of certain microorganisms on flavor components of Blue cheese

Anderson, D. F., & Day, E. A. (1966) · Journal of Agricultural and Food Chemistry

Fermentation and Sensory AnalysisProbiotics and Fermented Foods

Cited by 55

Quantitative analysis of the major free fatty acids in Swiss cheese

Langler, J. E., & Day, E. A. (1966) · Journal of Dairy Science

Food Nutrient Composition and Product DevelopmentFood Chemistry and Fat Analysis

Cited by 52

Cheese Flavor, Gas Chromatographic and Mass Spectral Identification of Neutral Components of Aroma Faction and Blue Cheese

Day, E. A., & Anderson, D. F. (1965) · Journal of Agricultural and Food Chemistry

Fermentation and Sensory AnalysisFood Nutrient Composition and Product Development

Cited by 36

Quantitative analysis of the major free fatty acids in Blue cheese

Anderson, D. F., & Day, E. A. (1965) · Journal of Dairy Science

Food Nutrient Composition and Product DevelopmentEdible Oils Quality and Analysis

Cited by 35