Characterization of “Provola dei Nebrodi”, a typical Sicilian cheese, by volatiles analysis using SPME-GC/MS-Reference-Cited by-同舟云学术

Characterization of “Provola dei Nebrodi”, a typical Sicilian cheese, by volatiles analysis using SPME-GC/MS

Published:2005-06 Issue:6-9 Volume:15 Page:585-593
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Ziino M.,Condurso C.,Romeo V.,Giuffrida D.,Verzera A.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference48 articles.

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3. Analysis of odor-active volatiles in Cheddar cheese headspace by multidimensional GC/MS/sniffing;Arora;Journal of Agricultural and Food Chemistry,1995

4. Study of the volatile fraction of Parmesan cheese;Barbieri;Journal of Agricultural and Food Chemistry,1994

5. Correlations and changes in flavours and chemical parameters of Cheddar cheese during maturation;Barlow;Australian Journal of Dairy Technology,1989

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