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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Эту запись предоставил Unassigned data from Yugoslavia
