Influence of packaging systems on the biochemical characteristics and volatile compounds of industrially produced turkish white cheese*

Journal of Food Biochemistry

Volumn 35, Issue 2, 2011, Pages 663-680

  Akalin, Ayşe Sibel ^a   Karaman, Ayşe Demet ^b  

^a EGE UNIVERSITY   (Turkey)

^b ADNAN MENDERES UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMICAL CHARACTERISTICS; BUTANOIC ACID; CHEMICAL COMPOSITIONS; CRYOVAC; DRY MATTERS; INDUSTRIAL SCALE; MAIN COMPONENT; MILK FATS; PACKAGING SYSTEM; PLASTIC MATERIALS; PLASTIC PACKAGES; TOTAL SOLIDS; TURKISHS; VOLATILE ACIDS; VOLATILE COMPOUNDS; WHITE CHEESE;

ALDEHYDES; BODY FLUIDS; CONTAINERS; ESTERS; FATTY ACIDS; HYDROCARBONS; KETONES; LACTIC ACID; OILS AND FATS; PACKAGING; PACKAGING MACHINES; POLYSTYRENES; VACUUM; VOLATILE ORGANIC COMPOUNDS;

CHEESES;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOCOCCUS;

EID: 77955163108     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00409.x     Document Type: Article

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