Volatile composition and aroma-active compounds of farmhouse Idiazabal cheese made in winter and spring
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference44 articles.
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3. Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet;Barron;International Dairy Journal,2005
4. Comparison of two quantitative GC–MS methods for análisis of tomato aroma based on purge-and-trap and solid-phase microextraction;Beltran;Analytical and Bioanalytical Chemistry,2006
5. Aroma compounds of fresh milk from New Zealand cows fed different diets;Bendall;Journal of Agricultural and Food Chemistry,2001
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