Electronic nose technology in quality assessment: Predicting volatile composition of Danish blue cheese during ripening

Journal of Food Science

Volumn 70, Issue 6, 2005, Pages e392-e400

  Trihaas, Jeorgos ^a   Van Den Tempel, Tatjana ^b   Nielsen, Per Væggemose ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b CHR HANSEN A S   (Denmark)

Author keywords

Danish blue cheese ripening; E nose; Flavor analysis; Prediction models

Indexed keywords

GALACTOMYCES GEOTRICHUM;

EID: 23744440293     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb11444.x     Document Type: Article

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