Development of Medium Volatility Compounds in Manchego-type Cheese as Affected by Salt Content and Salting Method-Reference-Cited by-同舟云学术

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Development of Medium Volatility Compounds in Manchego-type Cheese as Affected by Salt Content and Salting Method

Published:2000-10 Issue:5 Volume:13 Page:827-836
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Escriche I.,Fuentes C.,Gonzalez C.,Chiralt A.

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Distribution of salt in Manchego type cheese after brining;Andrés,1997

2. Official Methods of Analysis of Association of Official Analytical Chemists International,1997

3. Official Methods of Analysis of Association of Official Analytical Chemists International,1997

4. The aroma composition of Swiss Gruyère cheese IV. The acidic volatile components and their changes in content during ripening;Bosset;Lebensm. Wiss. Technol.,1993

5. Salting of Manchego-type cheese by vacuum impregnation;Chiralt,1997

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of SAFES methodology in Manchego-type cheese manufacture;Journal of Food Engineering;2007-11

2. Present and Future in Process Control and Optimization of Osmotic Dehydration;Advances in Food and Nutrition Research Volume 48;2004

3. Use of vacuum impregnation in food salting process;Journal of Food Engineering;2001-08

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