Lipolysis in Gorgonzola cheese during ripening

Author:

Contarini Giovanna,Toppino Piero Maria

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference29 articles.

1. Flavour of dairy products;Adda,1986

2. Quantitation, evaluation, and effect of certain microorganisms on flavor components of blue cheese;Anderson;J. Agric. Food Chem.,1966

3. Automatic system for rapid analysis of volatile compounds in food by purge-and-cold-trapping/capillary gas chromatography;Badings;J. High Resolution Chromatogr.,1985

4. Recent advances in the study of aroma compounds of milk and diary products;Badings;Neth. Milk Dairy J.,1980

5. Correlations and changes in flavour and chemical parameters of Cheddar cheese during maturation;Barlow;Aust. J. Dairy Technol.,1989

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