Electronic Nose Technology in Quality Assessment: Predicting Volatile Composition of Danish Blue Cheese During Ripening
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11444.x/fullpdf
Reference29 articles.
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2. Heat treatment of cheese milk: effect on proteolysis during cheese ripening;Benfeldt;Int Dairy J,2001
3. Rate of formation of methyl ketones during blue cheese ripening;Dartey;J Agric Food Chem,1971
4. New results in the volatile odorous compounds of French cheeses;Gallois;Lait,1990
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