Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres

Journal of Dairy Science

Volumn 93, Issue 5, 2010, Pages 1868-1881

  Garabal, J I ^a   Rodriguez Alonso P ^a   Franco, D ^a,b   Centeno, J A ^c  

^a Agricultural Research Center of Mabegondo CIAM   (Spain)

^b CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^c UNIVERSITY OF VIGO   (Spain)

Author keywords

Chemical and biochemical compounds; Modified atmosphere packaging; Sensory analysis; Smoked cheese

Indexed keywords

AMINO ACID; SMOKE;

ARTICLE; CHEESE; FOOD HANDLING; HUMAN; MICROBIOLOGY; PH; SENSATION; SMOKE; STANDARD; TIME; VACUUM; ANALYSIS; STANDARDS;

AMINO ACIDS; CHEESE; FOOD HANDLING; HUMANS; HYDROGEN-ION CONCENTRATION; SENSATION; SMOKE; TIME FACTORS; VACUUM;

EID: 77952066587     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2749     Document Type: Article

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