Lipolysis in Gorgonzola cheese during ripening
- 31 December 1995
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 5 (2) , 141-155
- https://doi.org/10.1016/0958-6946(95)92207-k
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Significance of minor components of milk fatJournal of High Resolution Chromatography, 1990
- Affinage et qualité du Gruyère de Comté. III. Fermentation lactique et teneur en acides gras volatils des fromages de ComtéLe Lait, 1987
- Les activités biochimiques des Penicillium utilisés en fromagerieLe Lait, 1987
- Automatic system for rapid analysis of volatile compounds by purge-and-cold-trapping/capillary gas chromatographyJournal of High Resolution Chromatography, 1985
- Flavour impairment from pre- and post-manufacture lipolysis in milk and dairy productsJournal of Dairy Research, 1980
- Methyl ketone formation during germination of Penicillium roquefortiJournal of Agricultural and Food Chemistry, 1976
- Isolement des constituants de l'arôme des fromages : comparaison de méthodesLe Lait, 1972
- Quantitation, Evaluation, and Effect of Certain Microorganisms on Flavor Components of Blue CheeseJournal of Agricultural and Food Chemistry, 1966
- Partial Glycerides in the Fat of Cheddar CheeseJournal of Dairy Science, 1966
- Secondary Alcohols in Blue Cheese and Their Relation to Methyl KetonesJournal of Dairy Science, 1958