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Changes in the volatile fraction during ripening of Mahon cheese

1999

Mulet, A. | Escriche, I. | Rossello, C. | Tarrazo, J. (Department of Food Technology, Universidad Politecnica de Valencia, Camino de Vera 14, 46071, Valencia (Spain))

AGROVOC Keywords
acide gras acide gras volatil aroma cetonas cetone cheese chemical composition composition chimique compuestos del sabor ester esteres esters fatty acids flavour compounds fromage ketones maduramiento odeur olor queso ripening smell volatile compounds volatile fatty acids
Bibliographic information
Food Chemistry (United Kingdom)
Volume 65 Issue 2
Pagination
pp. 219-225
Other Subjects
Compose de la flaveur; Mahon cheese; Composicion quimica; Acidos grasos; Acido graso volatil; Murissage; Compuesto volatil; Compose volatil
Language
English
Note
31 ref.
1999-08-15
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