Impact of processing steps on the composition of volatile compounds in cheese powders
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2010.00650.x/fullpdf
Reference17 articles.
1. Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses;Ben Lawlor;International Dairy Journal,2002
2. Ripening of emmental cheese wrapped in foil with and without addition of Lactobacillus casei subsp. casei. 2. Gas chromatographic investigation of some volatile neutral compounds using dynamic headspace analysis;Bosset;Food Science and Technology-Lebensmittel-Wissenschaft & Technologie,1997
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