Comparison of original and adulterated oscypek cheese based on volatile and sensory profiles;Porównanie Oryginalnego Oscypka Z Jego Podróbkami Na Podstawie Profilu Związków Lotnych Oraz Oceny Sensorycznej

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 9, Issue 3, 2010, Pages 265-275

  Majcher, Małgorzata ^a   Ławrowski, Piotr ^a   Jeleń, Henryk ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Adulteration; Flavour compounds; Gas chromatography; Mass spectrometry; Oscypek; PDO products; Quality

Indexed keywords

DAIRIES; FATTY ACIDS; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; IMAGE QUALITY; KETONES; MASS SPECTROMETRY; PASTEURIZATION; SODIUM; SULFUR COMPOUNDS;

ADULTERATION; OSCYPEK; PDO PRODUCTS; SENSORY PROFILES; TIME OF FLIGHT MASS SPECTROMETRY; VOLATILE FRACTIONS; VOLATILE PROFILE; VOLATILES ANALYSIS;

SENSORY ANALYSIS;

EID: 77957939583     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article

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