Relationships between flavour and chemical composition of Abondance cheese derived from different types of pastures

Lait

Volumn 81, Issue 6, 2001, Pages 757-773

  Bugaud, Christophe ^a   Buchin, Solange ^a   Hauwuy, Agnès ^b   Coulon, Jean Baptiste ^c  

^a Natl Inst of Agricultural Research   (France)

^b Groupement d'Interet Sci Alpes Nord   (France)

^c UMR1213 HERBIVORES   (France)

Author keywords

Cheese; Flavour; Pasture; Proteolysis; Volatile compound

Indexed keywords

ANIMALIA; BRASSICA OLERACEA VAR. CAPITATA; CORYLUS; EUDICOTYLEDONS; POACEAE;

EID: 0035604886     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2001162     Document Type: Article

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