Free fatty acids, triglycerides and volatile compounds in Serra da Estrela cheese - Changes throughout ripening

International Dairy Journal

Volumn 8, Issue 10-11, 1998, Pages 873-881

  Partidario A M ^a   Barbosa, M ^a   Boas, L Vilas ^b,c  

^a INETI   (Portugal)

^b INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

^c INSTITUTO SUPERIOR TÉCNICO   (Portugal)

Author keywords

Ewes' milk cheese; Free fatty acids; Triglycerides; Volatile compounds

Indexed keywords

CHEESE RIPENING; DETERMINATION OF CONTENT; FATTY ACID; FLAME IONIZATION DETECTOR; GAS CHROMATOGRAPHY; LACTIC ACID BACTERIUM; TRIACYLGLYCEROL;

EID: 0032193767     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(98)00131-9     Document Type: Article

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