Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition-Reference-Cited by-同舟云学术

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Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition

Published:2008-12 Issue:12 Volume:18 Page:1140-1145
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Richoux Romain,Maillard Marie-Bernadette,Kerjean Jean-René,Lortal Sylvie,Thierry Anne

Funder

Conseil Régional de Bretagne

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference34 articles.

1. Lipolysis in cheese: not too much, not too little;Bachmann;Agrarforschung,1998

2. Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses;Ben Lawlor;International Dairy Journal,2002

3. Caractérisation de l'emmental français “grand-cru”. II. Analyses sensorielles;Berdagué;Lait,1990

4. The flavor of Swiss cheese;Biede,1979

5. Identification of compounds responsible for fruity flavor defect of experimental Cheddar cheese;Bills;Journal of Dairy Science,1965

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