Načítá se...
Volatile compounds of Van Herby cheeses produced with raw and pasteurized milks from different species
Levels of volatile compounds in Van herby cheeses manufactured from raw and pasteurized; 100 % ewes’, 50 % ewes’+50 % cows’ and mixture of 50 % ewes’+25 % cows’+25 % goats’ milks were investigated over 180 days of ripening at 4 °C. The volatile compounds levels of herby cheese samples increased thro...
Uloženo v:
| Vydáno v: | J Food Sci Technol |
|---|---|
| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2014
|
| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4486542/ https://ncbi.nlm.nih.gov/pubmed/26139896 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1458-8 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|