Development of Volatile Compounds in Processed Cheese during Storage

Author:

Sunesen L.O.,Lund P.,Sørensen J.,Hølmer G.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Influence of oxygen concentration and light on the oxidative stability of cream powder;ANDERSSON;Lebensmittel-Wissenschaft und-Technologie,1998

2. Milk;BADINGS,1991

3. Study of the volatile fraction of parmesan cheese;BARBIERI;Journal of Agricultural and Food Chemistry,1994

4. Effects of butter oil blends with increased concentrations of stearic, oleic and linolenic acid on blood lipids in young adults;BECKER;European Journal of Clinical Nutrition,1999

5. Comparison of various sample treatments for the analysis of volatile compounds by GC-MS: application to the Swiss Emmenthal cheese;BOSSET;Mitteilungen die Gebiete Lebensmittel und Hygiene,1995

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