Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation

International Dairy Journal

Volumn 21, Issue 3, 2011, Pages 135-141

  Delgado, Francisco José ^a   González Crespo, José ^a   Cava, Ramón ^b   Ramírez, Rosario ^a  

^a Technological Institute of Food and Agriculture of Extremadura INTAEX   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

AFTER-TREATMENT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HIGH PRESSURE; RAW MILK; RELATIVE ABUNDANCE; SOLID-PHASE MICROEXTRACTION; VOLATILE COMPOUNDS; VOLATILE PROFILE;

ESTERS; EXTRACTION; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY;

VOLATILE ORGANIC COMPOUNDS;

CAPRA HIRCUS;

EID: 78651465354     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.10.006     Document Type: Article

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