About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Evaluation of flavour compounds of Camembert cheese

1998

Kubickova, J. | Grosch, W. (Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching (Germany))

AGROVOC Keywords
acide glutamique acide succinique acido succinico amargo amertume amino acids ammonia ammoniac analyse organoleptique bitterness cadaverina cadaverine camembert cheese cheese chlorure de sodium compuestos del sabor flaveur flavour flavour compounds flavour enhancers fromage glutamic acid modele modelos models monosodium glutamate organoleptic analysis ornithine ornitina queso reforzadores de aroma sabor sodium chloride succinic acid
Bibliographic information
Volume 8 Issue 1
Pagination
pp. 11-16
Other Subjects
Exhausteur de gout; Acido glutamico; Analisis organoleptico; Citrulline; Amoniaco; Cloruro sodico; Aminoacidos; Compose de la flaveur; Acide amine
Language
English
Note
14 ref.
1998-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Department for Environment, Food and Rural Affairs

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]