Qualitative and quantitative analyses of volatile compounds in cream cheese and cholesterol-removed cream cheese made from whole milk powder

Korean Journal for Food Science of Animal Resources

Volumn 31, Issue 6, 2011, Pages 879-885

  Jeon, Seon Suk ^a   Lee, Seung Joo ^a   Ganesan, Palanivel ^a   Kwak, Hae Soo ^a  

^a Sejong University   (South Korea)

Author keywords

Cholesterol removal; Cream cheese; Flavor; Whole milk powder

Indexed keywords

EID: 84862931793     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2011.31.6.879     Document Type: Article

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