Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening-Reference-Cited by-同舟云学术

Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening

Published:2003-01 Issue:1 Volume:80 Page:77-83
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Akın Nihat,Aydemir Serdar,Koçak Celalettin,Yıldız Mehmet Ali

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

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3. The sensory evaluation of dairy products;Bodyfelt,1988

4. Volatile free fatty acid in Teleme cheese during ripening;Buruiana;Egyptian Journal of Dairy Science,1986

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

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