Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-012-0755-3.pdf
Reference37 articles.
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3. Aminifar M, Hamedi M, Emam-Djomeh Z, Mehdinia A (2010) Microstructural, compositional and textural properties during ripening of Lighvan cheese, a traditional raw sheep cheese. J Texture Stud 41:579–593
4. Barbieri G, Bolzoni L, Careri M, Mangia A, Parolari G, Spagnoli S, Virgili R (1994) Study of the volatile fraction of Parmesan cheese. J Agric Food Chem 42:1170–1176
5. Barron LJR, Redondo Y, Aramburu M, Gil P, Pérez-Elortondo FJ, Albisu M, Nájera AI, de Renobales M, Fernández-García E (2007) Volatile composition and sensory properties of industrially produced Idiazabal cheese. Int Dairy J 17:1401–1414
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