The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mišine) throughout ripening
The leading biochemical process during ripening of cheese in a lamb skin sack is lipolysis. In order to evaluate the influence of free fatty acids (FFA) liberated during lipolysis, on the cheese in a sack flavour and aroma, the relationship between sensory properties (odour, taste and total sensory...
Gardado en:
| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Croatian Dairy Union
2016-01-01
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| Series: | Mljekarstvo |
| Assuntos: | |
| Acceso en liña: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=222321 |
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