Some Properties of the 2, 4‐Dinitrophenylhydrazine Derivatives of Diacetyl, α‐Acetolactic Acid, and Acetoin.a

Abstract

Journal of Food ScienceVolume 27, Issue 2 p. 210-210 Some Properties of the 2, 4-Dinitrophenylhydrazine Derivatives of Diacetyl, α-Acetolactic Acid, and Acetoin.a R. C. Lindsay, R. C. Lindsay Department of Food and Dairy TechnolgoySearch for more papers by this authorE. A. Day, E. A. Day Department of Food and Dairy TechnolgoySearch for more papers by this authorW.E. Sandine, W.E. Sandine Department of Microbiology Oregon State University Corvallis, OregonSearch for more papers by this author R. C. Lindsay, R. C. Lindsay Department of Food and Dairy TechnolgoySearch for more papers by this authorE. A. Day, E. A. Day Department of Food and Dairy TechnolgoySearch for more papers by this authorW.E. Sandine, W.E. Sandine Department of Microbiology Oregon State University Corvallis, OregonSearch for more papers by this author First published: March 1962 https://doi.org/10.1111/j.1365-2621.1962.tb00083.xCitations: 4 a Supported by funds granted by the American Dairy Association. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL No abstract is available for this article.Citing Literature Volume27, Issue2March 1962Pages 210-210 RelatedInformation