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A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese

1997

Engels, W.J.M. | Dekker, R. | Jong, C. de | Neeter, R. | Visser, S. (Department of Biophysical Chemistry, Netherlands Institute for Dairy Research (NIZO), P.O. Box 20, 6710 BA Ede (Netherlands))

AGROVOC Keywords
acide gras alcoholes alcohols alcool aldehydes cetonas cetone cheddar cheese cheese compuestos del sabor edam cheese ester esteres esters fatty acids flaveur flavour flavour compounds fromage identification ketones queso sabor volatile compounds
Bibliographic information
Volume 7 Issue 4
Pagination
pp. 255-263
Other Subjects
Maasdam cheese; Sulfur compounds; Aldehyde; Aldehidos; Parmesan cheese; Gouda cheese; Compuesto volatil; Gruyere cheese; Compose de la flaveur; Proosdij cheese; Acidos grasos; Compose volatil; Identificacion
Language
English
Note
48 ref.
1998-08-15
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