Transfer across goatskin barrier of 2-butanone, 2,3-butanedione and 2-butanol during maturation of traditional Lebanese cheese, Darfiyeh: Comparison between experimental aqueous model solution and goatskin system-Reference-Cited by-同舟云学术

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Transfer across goatskin barrier of 2-butanone, 2,3-butanedione and 2-butanol during maturation of traditional Lebanese cheese, Darfiyeh: Comparison between experimental aqueous model solution and goatskin system

Published:2015-12 Issue: Volume:133 Page:36-42
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Serhan Mireille,Arab-Tehrany Elmira,Linder Michel,Hosri Chadi,Fanni Jacques

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference32 articles.

1. Evolution of chemico-physical characteristics during manufacture and ripening of Castelmango PDO cheese in wintertime;Bertolino;Food Chem.,2011

2. BIS (Bureau of Indian Standard) Standard, 1971. Chemical testing of leather: 2–80.

3. Measurement of transport phenomena of volatile compounds: a review;Cayot;Food Res. Int.,2008

4. Sensory quality of traditional foods;Cayot;Food Chem.,2007

5. Studies of mass transport of model chemicals from packaging into and within cheeses;Cruz;J. Food Eng.,2008

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean;Fermentation;2024-08-06

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