Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening

Journal of Dairy Science

Volumn 96, Issue 4, 2013, Pages 1972-1983

  Jung, H J ^a   Ganesan, P ^a   Lee, S J ^a   Kwak, H S ^a  

^a Sejong University   (South Korea)

Author keywords

Cholesterol removed Gouda cheese; Flavor compound; Gouda cheese

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE; CHOLESTEROL; ESTER; FAT; FATTY ACID; KETONE; LACTONE;

ARTICLE; CHEESE; COMPARATIVE STUDY; FOOD HANDLING; ISOLATION AND PURIFICATION; METHODOLOGY; SOLID PHASE MICROEXTRACTION; TASTE;

ALCOHOLS; ALDEHYDES; CHEESE; CHOLESTEROL; ESTERS; FATS; FATTY ACIDS, NONESTERIFIED; FOOD HANDLING; KETONES; LACTONES; SOLID PHASE MICROEXTRACTION; TASTE;

EID: 84875484704     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5644     Document Type: Article

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