Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi-type cheese

Lait

Volumn 87, Issue 1, 2007, Pages 39-57

  Hayaloglu, Ali A ^a   Brechany, Elizabeth Y ^b  

^a INONU UNIVERSITY   (Turkey)

^b HANNAH RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Aroma; Malatya cheese; Pasteurization; Raw milk; Scalding; Volatile compounds

Indexed keywords

EID: 34247189107     PISSN: 00237302     EISSN: 12979694     Source Type: Journal    
DOI: 10.1051/lait:2006025     Document Type: Article

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