Nalaganje...
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...
Shranjeno v:
| izdano v: | J Food Sci Technol |
|---|---|
| Main Authors: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2014
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| Teme: | |
| Online dostop: | 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 |
| Oznake: |
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