Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses

International Dairy Journal

Volumn 15, Issue 6-9, 2005, Pages 605-617

  Horne, J ^a,c   Carpino, S ^a   Tuminello, L ^a   Rapisarda, T ^a   Corallo, L ^a   Licitra, G ^a,b  

^a CoRFiLaC Regione Siciliana ^*  (Italy)

^b UNIVERSITY OF CATANIA   (Italy)

^c InsightsNow Inc   (United States)

Author keywords

Gas chromatography olfactometry; Piacentinu cheese; Volatiles

Indexed keywords

BIOSENSORS; DATA REDUCTION; MICROBIOLOGY; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

PASTEURIZED MILK; RAW MILK; RIPENING TIME; SENSORY CHARACTERIZATION;

DAIRY PRODUCTS;

OVIS;

EID: 19744370784     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.10.007     Document Type: Conference Paper

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