𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Impact of processing steps on the composition of volatile compounds in cheese powders

✍ Scribed by CAMILLA VARMING; TOVE KJÆR BECK; MIKAEL AGERLIN PETERSEN; YLVA ARDÖ

Book ID
111139997
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
230 KB
Volume
64
Category
Article
ISSN
1364-727X

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

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