Author:
Garde Sonia,Ávila Marta,Medina Margarita,Nuñez Manuel
Subject
Applied Microbiology and Biotechnology,Food Science
Reference44 articles.
1. Analysis of odour-active volatiles in Cheddar cheese headspace by multidimensional GC/MS/sniffing;Arora;Journal of Agricultural and Food Chemistry,1995
2. Ávila, M., Garde S., Gaya P., Medina, M., & Nuñez, M. (2005). Influence of a bacteriocin-producing lactic culture on Hispánico cheese proteolysis and texture. International Dairy Journal, in press.
3. A guide to the sensory evaluation of smell, aroma and taste of hard and semi-hard cheeses;Berodier;Lebensmittel Wissenschaft und Technologie,1997
4. Production of flavour compounds by yogurt starter cultures;Beshkova;Journal of Industrial Microbiology and Biotechnology,1998
5. Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics;Carbonell;Lait,2002