Characterization of milk by analysis of its terpene fractions-Reference-Cited by-同舟云学术

Characterization of milk by analysis of its terpene fractions

Published:2003-03-26 Issue:4 Volume:38 Page:445-451
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Fernandez Christine,Astier Catherine,Rock Edmond,Coulon Jean-Baptiste,Berdagué Jean-Louis

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2003.00708.x/fullpdf

Reference17 articles.

1. Caractérisation de fromages d'alpages subalpins suissesy mise en évidence par GC-MS de terpènes et d'hydrocarbures aliphatiques lors de l'analyse par “Purge and Trap” des arômes volatils de ces fromages;Bosset;Schweiz. Milchwirtsch. Forsch.,1994

2. Comparaison de fromages de pâte dure de type Gruyère produits en régions de montagne et de plaine;Bosset;Agrarforschung,1998

3. Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese;Buchin;Journal of Dairy Science,1998

4. Influence of the composition of Alpine highland pasture on the chemical, rheological and sensory properties of cheese;Buchin;Journal of Dairy Research,1999

5. Relation entre la composition botanique de végétations de montagne et leur composition en composés volatils;Bugaud;Fourrages,2000

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