SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

RESEARCH BACKGROUND: Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, cheese in a sack is produced without the addition of s...

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Detalles Bibliográficos
Publicado en:Food Technol Biotechnol
Autores principales: Kostelac, Deni, Vrdoljak, Marija, Markov, Ksenija, Delaš, Ivančica, Jug, Tjaša, Gajdoš Kljusurić, Jasenka, Jakopović, Željko, Čanak, Iva, Jelić, Marko, Frece, Jadranka
Formato: Artigo
Lenguaje:Inglês
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2020
Materias:
Original Scientific Papers
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC7416124/
https://ncbi.nlm.nih.gov/pubmed/32831565
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.58.02.20.6439
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