Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during refrigerated storage-Reference-Cited by-同舟云学术

Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during refrigerated storage

Published:2011-08 Issue:3 Volume:127 Page:1065-1071
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Güler Zehra,Gürsoy-Balcı Alev Canan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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5. A gas chromatographic method for the quantitative determination of free fatty acids in milk and milk products;Deeth;New Zealand J. Dairy Science and Technology,1983

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