Characterisation of Egyptian Ras cheese. 2. Flavour formation-Reference-Cited by-同舟云学术

Characterisation of Egyptian Ras cheese. 2. Flavour formation

Published:2004-08 Issue:4 Volume:86 Page:553-561
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ayad E.H.E.,Awad S.,El Attar A.,de Jong C.,El-Soda M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Flavours of dairy products;Adda,1986

2. Characterisation of Egyptian Ras cheese. 1. Sensory evaluation, rheological, physico-chemical properties and microbiological analysis;Awad;Egyptian Journal of Dairy Science,2003

3. Application of wild starter cultures for flavour development in pilot plant cheese making;Ayad;International Dairy Journal,2000

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

5. Comparison of the volatile flavour compounds of six European ‘AOC’ cheeses using a new dynamic headspace GC-MS method;Bosset;International Dairy Journal,1993

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