Characterization of aromatic properties of old-style cheese starters

Journal of Dairy Science

Volumn 93, Issue 8, 2010, Pages 3427-3441

  Lacroix, N ^a   St Gelais, D ^b   Champagne, C P ^b   Fortin, J ^b   Vuillemard, J C ^a  

^a LAVAL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Aromatic starter strain; Cheese model

Indexed keywords

AMINO ACID; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEESE; EVALUATION; FOOD CONTROL; FOOD HANDLING; HUMAN; METHODOLOGY; MICROBIOLOGY; ODOR; TASTE; ANALYSIS; EVALUATION STUDY; PROCEDURES;

AMINO ACIDS; CHEESE; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; HUMANS; ODORS; SMELL; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 77955038663     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2795     Document Type: Article

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