Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin

Journal of Food Protection

Volumn 67, Issue 3, 2004, Pages 567-573

  Morales, Pilar ^a   Feliu, Isabel ^a   Fernández García, Estrella ^a   Nuñez, Manuel ^a  

^a INIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ENTEROBACTER; ENTEROBACTER CLOACAE; ENTEROBACTER SAKAZAKII; ENTEROBACTERIACEAE; ESCHERICHIA COLI; HAFNIA ALVEI; SERRATIA; SERRATIA LIQUEFACIENS;

ALDEHYDE; ESTER; KETONE; SULFUR DERIVATIVE;

ARTICLE; BACTERIAL COUNT; CHEESE; ENTEROBACTERIACEAE; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; MASS FRAGMENTOGRAPHY; METABOLISM; METHODOLOGY; MICROBIOLOGY; ODOR; PH; VOLATILIZATION;

ALDEHYDES; CHEESE; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; ESTERS; FOOD HANDLING; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGEN-ION CONCENTRATION; KETONES; ODORS; SULFUR COMPOUNDS; VOLATILIZATION;

EID: 2142640317     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-67.3.567     Document Type: Article

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