Volatile components of Grana Parmigiano-Reggiano type hard cheese

Food Chemistry

Volumn 83, Issue 1, 2003, Pages 55-61

  Bellesia, Franco ^a   Pinetti, Adriano ^a   Pagnoni, Ugo M ^a   Rinaldi, Riccardo ^b   Zucchi, Claudia ^a   Caglioti, Luciano ^c   Palyi, Gyula ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b Associazione Tecnici del Latte   (Italy)

^c SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Flavour; GC MS; Parmigiano Reggiano cheese; PCA analysis; SPME

Indexed keywords

VOLATILE AGENT;

ARTICLE; CHEESE; GAS CHROMATOGRAPHY; GEOGRAPHY; MASS SPECTROMETRY; PH; SAMPLING; SOLID PHASE MICROEXTRACTION; TEMPERATURE DEPENDENCE;

EID: 0042666965     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00037-2     Document Type: Article

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