Season and ripening temperature influence fatty acid composition and sensory properties of semi-hard cheese during maturation

International Dairy Journal

Volumn 18, Issue 8, 2008, Pages 801-810

  Kraggerud, H ^a,b   Skeie, S ^a   Hoy M ^c   Rokke L ^b   Abrahamsen, R K ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b TINE SA   (Norway)

^c NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRY PRODUCTS; FEEDING; SATURATION (MATERIALS COMPOSITION); THERMAL EFFECTS;

MATURATION; RIPENING TEMPERATURE; SENSORY PROPERTIES;

FATTY ACIDS;

EID: 44449095127     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.11.003     Document Type: Article

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