Robert C. Lindsay

Biotechnology challenges for the flavor and food industry

Robert C. Lindsay, Brian J. Willis, 1989 .

Evaluation of compounds contributing characterizing fishy flavors in fish oils

Robert C. Lindsay, C. Karahadian, C. Karahadian, 1989 .

Volatile Sulfur Compounds Formed in Disrupted Tissues of Different Cabbage Cultivars

Robert C. Lindsay, H. Chin, H.-W. Chin, 1993 .

Concentrations of Major Free Fatty Acids and Flavor Development in Italian Cheese Varieties

Robert C. Lindsay, A. H. Woo, A. Woo, 1984 .

Contributions of Cow, Sheep, and Goat Milks to Characterizing Branched-Chain Fatty Acid and Phenolic Flavors in Varietal Cheeses

Robert C. Lindsay, J. Kim Ha, J. Ha, 1991 .