Sensory and instrumental flavor analyses of cheese curd cocultured with selected yeast and bacteria

Journal of Sensory Studies

Volumn 17, Issue 1, 2002, Pages 1-17

  Martin, Nathalie ^a   Berger, Celine ^b   Spinnler, Henry E ^a  

^a AGROPARISTECH   (France)

^b CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; COMPOSITION; CORRELATION METHODS; ESTERS; FRUITS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODORS; VOLATILE ORGANIC COMPOUNDS; YEAST;

INSTRUMENTAL FLAVOR ANALYSES;

DAIRY PRODUCTS;

BACTERIA; CHEMICAL COMPOSITION; DAIRY PRODUCTS; ODORS; VOLATILES CONTENT; YEASTS;

DEBARYOMYCES HANSENII; GALACTOMYCES GEOTRICHUM; GEOTRICHUM; KLUYVEROMYCES LACTIS; YARROWIA LIPOLYTICA;

EID: 0036004896     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2002.tb00328.x     Document Type: Article

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