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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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| Publicat a: | Food Technol Biotechnol |
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| Autors principals: | , , , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
University of Zagreb Faculty of Food Technology and Biotechnology
2020
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| Matèries: | |
| Accés en línia: | 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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