Distribution of the volatile (flavour) compounds in Raclette cheese produced with different staphylococci in the smear
- Author
- PLACE, Raymond B1 ; IMHOF, Miroslava2 ; TEUBER, Michael1 ; BOSSET, Jacques Olivier2
[1] Laboratory of Food Microbiology, Swiss Federal Institute of Technology (ETHZ), Zurich, Switzerland
[2] Swiss Federal Dairy Research Institute (FAM), Liebefeld, Berne, Switzerland - Source
Mitteilungen aus Lebensmitteluntersuchung und Hygiene. = Travaux de chimie alimentaire et d'hygiène. 2003, Vol 94, Num 3, pp 192-211, 20 p ; ref : 56 ref
- ISSN
- 1424-1307
- Scientific domain
- Food science technology
- Publisher
- Bundesamt für Gesundheitswesen, Bern
- Publication country
- Switzerland
- Document type
- Article
- Language
- English
- Author keyword
- Raclette cheese Staphylococcus equorum subsp. linens Staphylococcus succinus subsp. casei Volatile compounds concentration gradient
- Keyword (fr)
- Composition chimique Composé volatil Distribution Fromage Levain Fromage à raclette Produit laitier
- Keyword (en)
- Chemical composition Volatile compound Distribution Cheese Fermentation starter Dairy product
- Keyword (es)
- Composición química Compuesto volátil Distribución Queso Levadura Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14944772
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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