Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films

Author:

Marzo S. Di,Monaco R. Di,Cavella S.,Romano R.,Borriello I.,Masi P.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference23 articles.

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3. Arvanitoyannis I. & Gorris L.G.M. (1999). Edible and biodegradable polymeric materials for food packaging or coating. In F.A.R. Oliveira & J.C. Oliveira (Eds.), Processing foods: Quality optimization and process assessment Boca Raton: CRC Press.

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

5. Influence of pasteurization and fat composition of milk on the volatile compounds and flavour characteristics of a semi-hard cheese;Buchin;Journal of Dairy Science,1998

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