Prediction of Flavour and Texture Development in Swiss-type Cheeses

LWT

Volumn 32, Issue 5, 1999, Pages 284-289

  Bachmann, H P ^a   Butikofer U ^a   Meyer, J ^a  

^a Swiss Federal Dairy Research Station   (Switzerland)

Author keywords

Cheese; Emmental; Flavour; Free amino acid; Lysine aminopeptidase; Nitrogen fraction; Prediction; Proline aminopeptidase; Rheology; Ripening; Swiss type; Texture

Indexed keywords

PAA;

EID: 0001181850     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1999.0547     Document Type: Article

References (15)

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