Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella
The aim of this study was to investigate the evolution of the volatile compounds (VOC) from milk to curd during mozzarella manufacturing, in connection with the technique used for curd acidification (traditional = natural whey starter fermentation; industrial = direct acidification by citric acid ad...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Croatian Dairy Union
2020-01-01
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| Schriftenreihe: | Mljekarstvo |
| Schlagworte: | |
| Online-Zugang: | https://hrcak.srce.hr/file/337369 |
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