Fractionation of the water-soluble extract of a cheese made from goats’ milk by filtration methods: behaviour of fat and volatile compounds-Reference-Cited by-同舟云学术

Fractionation of the water-soluble extract of a cheese made from goats’ milk by filtration methods: behaviour of fat and volatile compounds

Published:2002-01 Issue:7 Volume:12 Page:609-619
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Engel Erwan,Lombardot Jean-Baptiste,Garem Anita,Leconte Nadine,Septier Chantal,Le Quéré Jean-Luc,Salles Christian

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference46 articles.

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4. Clarification of pineapple juice (Ananas comosus L. Merryl) by ultrafiltration and microfiltration;de Carvalho;Journal of Agricultural and Food Chemistry,1998

5. Application of head-space analysis to study of aroma compounds-lipids interactions;Druaux;Journal of the Association of Official Analytical Chemists International,1998

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