Volatile compounds in pressed ewes' milk cheese with saffron spice (Crocus sativusL.)-Reference-Cited by-同舟云学术

Volatile compounds in pressed ewes' milk cheese with saffron spice (Crocus sativusL.)

Published:2014-12-19 Issue:3 Volume:68 Page:399-408
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Licón Carmen C.¹,Carmona Manuel²³,Berruga María Isabel¹

Affiliation:

1. Departamento de Ciencia y Tecnología Agroforestal y Genética; ETSIA-IDR; Universidad de Castilla-La Mancha; Campus Universitario 02071 Albacete Spain

2. Cátedra de Química Agrícola; ETSIA; Universidad de Castilla-La Mancha; Campus Universitario 02071 Albacete Spain

3. Albacete Science and Technology Park; Campus Universitario 02071 Albacete Spain

Funder

Consejeria de Educacion y Ciencia, Junta de Comunidades de Castilla La Mancha

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference17 articles.

1. Berruga M I Licón C C Carmona M et al 2012 Method for producing ewes' milk cheese with saffron and cheese obtained by means of said method 16

2. Comparison of microflora, chemical and sensory characteristics of artisanal Manchego cheeses from two dairies;Cabezas;Food Control,2007

3. A new approach to saffron aroma;Carmona;Critical Reviews in Food Science and Nutrition,2007

4. Volatile fingerprint of Piacentinu cheese produced with different tools and type of saffron;Carpino;Small Ruminant Research,2008

5. Evolution of the volatile components of raw ewes' milk Castellano cheese: seasonal variation;Fernández-García;International Dairy Journal,2004

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