Cheese Flavour-Reference-Cited by-同舟云学术

Cheese Flavour

Published:2016-08-23 Issue: Volume: Page:443-474
ISSN:
Container-title:Fundamentals of Cheese Science
language:
Short-container-title:

Author:

Kilcawley Kieran N.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4899-7681-9_13

Reference56 articles.

1. Alewijn M (2006) The formation of fat-derived flavour compounds during ripening of Gouda-type cheese. PhD Thesis, Wageningen University, The Netherlands

2. Andersen LT, Schlichtherle-Cerny H, Ardo Y (2008) Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese. Dairy Sci Technol 88:467–475

3. Andersen LT, Ardo Y, Bredie WLP (2010) Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese. Int Dairy J 20:528–536

4. Aston JW, Creamer LK (1986) Contribution of the components of the water-soluble fraction to the flavour of Cheddar cheese. NZJ Dairy Sci Technol 21:229–248

5. Bodyfelt FW (1981) Dairy product score cards: are they consistent with principles of sensory evaluation? J Dairy Sci 64:2303–2308

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