𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Development of Volatile Compounds in Processed Cheese during Storage

✍ Scribed by L.O. Sunesen; P. Lund; J. Sørensen; G. Hølmer

Book ID
115610626
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
169 KB
Volume
35
Category
Article
ISSN
1096-1127

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Volatile Compounds in Processed Duck Fil
Volatile Compounds in Processed Duck Fillet
✍ S. LESIMPLE; L. TORRES; S. MITJAVILA; Y. FERNANDEZ; L. DURAND 📂 Article 📅 1995 🏛 Institute of Food Technologists 🌐 English ⚖ 522 KB
Identification of volatile aroma compoun
Identification of volatile aroma compounds in processed cheese analogues based on different types of fat
✍ Vítová, Eva; Loupancová, Blanka; Sklenářová, Kateřina; Divišová, Radka; Buňka, F 📂 Article 📅 2012 🏛 Versita 🌐 English ⚖ 172 KB

## Abstract The simple and rapid solid-phase micro-extraction method using gas chromatography was used for the identification and quantification of volatile aroma compounds in various types of processed cheese analogues produced from different types of fat (butter, butter oil, coconut oil, palm oil