Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes’ milk cheeses-Reference-Cited by-同舟云学术

Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes’ milk cheeses

Published:2001-01 Issue:11-12 Volume:11 Page:911-926
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Larráyoz Patricia,Addis Margherita,Gauch Roland,Bosset Jacques Olivier

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference51 articles.

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5. Study of volatile fraction of Parmesan cheese;Barbieri;Journal of Agricultural and Food Chemistry,1994

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