Volatile compounds of Van Herby cheeses produced with raw and pasteurized milks from different species
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1458-8.pdf
Reference27 articles.
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3. Berard J, Bianhi F, Careri M, Chatel A, Mangia A, Musci M (2007) Characterization of the volatile fraction and of free fatty acids of “Fontina Valle d’Aosta”, a protected designation of origin Italian cheese. Food Chem 105:293–300
4. Beuvier E, Buchin S (2004) Raw milk cheeses. In: Fox PF, McSweeney PLH, Cogan TM, Guinee TP (eds) Cheese: chemistry, physics and microbiology vol. 1: general aspects, 3rd edn. Elsevier Academic Press, London, pp 319–345
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