A contribution to the study of processed cheese flavour

Novakovic, P.; Hardi, J.

A contribution to the study of processed cheese flavour

1986

Novakovic, P. | Hardi, J. (Prehrambeno tehnoloski fakultet, Osijek (Yugoslavia))

It was established that the composition of the easily volatile part of the flavour of Yugoslav melted cheeses significantly varies when compared to each other and to foreign cheeses of the similar crude composition. After comparing the content and composition of easily volatile flavours of foreign cheeses to the Yugoslav, significant drawbacks were found in the Yugoslav cheeses.

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AGROVOC Keywords

fromage odeur olor queso

Bibliographic information

Published in

Znanost i praksa u poljoprivredi i prehrambenoj tehnologiji (Yugoslavia)

Volume 16 Issue 5 ISSN 0352-1346

Pagination

pp. 412-430

Other Subjects

Compuesto volatil; Yougoslavie/ composition; Compose volatil; Yugoslavia/ composicion

Language

Serbo-Croatian

Note

7 graphs; 7 tables; 2 ref. Summary (En)

Type

Summary

In AGRIS since: 1990-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Unassigned data from Yugoslavia

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A contribution to the study of processed cheese flavour

1986

AGROVOC Keywords

Bibliographic information