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Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese

✍ Scribed by Małgorzata A Majcher; Kamila Goderska; Jan Pikul; Henryk H Jeleń

Book ID
102440872
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
143 KB
Volume
91
Category
Article
ISSN
0022-5142

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✍ Maria-Ángeles Pozo-Bayón; Pedro J. Martín-Álvarez; Gary A. Reineccius 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 186 KB

## Abstract The primary objective of this work was to determine the feasibility of using PTR–MS ion profiles to monitor changes in the volatile profile of cheese crackers during storage. This was done by obtaining PTR–MS ion profiles of cheese crackers during the __early__ shelf‐life of the product