Free fatty acid profile of Parmigiano-Reggiano cheese throughout ripening: Comparison between the inner and outer regions of the wheel

International Dairy Journal

Volumn 19, Issue 10, 2009, Pages 637-641

  Malacarne, M ^a   Summer, A ^a   Franceschi, P ^a   Formaggioni, P ^a   Pecorari, M ^b   Panari, G ^b   Mariani, P ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b Consorzio del Formaggio Parmigiano Reggiano ^*  (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CAPILLARY GAS CHROMATOGRAPHY; FREE FATTY ACID; INNER REGION;

ACIDS; CHROMATOGRAPHIC ANALYSIS; FATTY ACIDS; WHEELS;

GAS CHROMATOGRAPHY;

EID: 67650474362     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.04.004     Document Type: Article

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