Changes in the volatile fraction during ripening of Mahon cheese

Mulet, A.; Escriche, I.; Rossello, C.; Tarrazo, J.

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关键词

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

书目信息

发表于

Food Chemistry (United Kingdom)

卷 65 期 2

页码

pp. 219-225

其它主题

Compose de la flaveur; Mahon cheese; Composicion quimica; Acidos grasos; Acido graso volatil; Murissage; Compuesto volatil; Compose volatil

语言

英语

注释

31 ref.

自何时收录于AGRIS: 1999-08-15

格式: AGRIS AP

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Changes in the volatile fraction during ripening of Mahon cheese

1999

AGROVOC关键词

书目信息