Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening

Journal of Dairy Science

Volumn 96, Issue 1, 2013, Pages 26-32

  Innocente, N ^a   Munari, M ^a   Biasutti, M ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Montasio cheese; Ripening; Solid phase microextraction; Volatile compound

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEESE; FOOD HANDLING; FOOD QUALITY; GAS CHROMATOGRAPHY; ITALY; METHODOLOGY; SOLID PHASE MICROEXTRACTION; STANDARD;

CHEESE; CHROMATOGRAPHY, GAS; FOOD QUALITY; FOOD TECHNOLOGY; ITALY; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

EID: 84871612189     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5689     Document Type: Article

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