Identificazione e valutazione del componente liposolubile responsabile di un off-flavour in formaggio a pasta cotta tipo Montasio legato all'uso di sorbato di potassio
- Other title
- Identification et évaluation d'un composé liposoluble responsable de flaveur atypique dans le fromage à pâte cuite de type Montasio, en relation avec l'utilisation de sorbate de potassium
(fr)
Identification and evaluation of an off-flavour responsible liposoluble component in Montasio cheese in connection with the use of potassium sorbate (en) - Author
- SENSIDONI, A1 ; BORTOLOMEAZZI, R; MUNARI, M
[1] Univ. studi, ist. tec. alimentari, Udine, Italy - Conference name
- Congresso della Societa Italiana per lo Studio delle Sostanze Grasse (1987)
- Source
Rivista Italiana delle Sostanze Grasse. 1989, Vol 66, Num 3, pp 149-152 ; ref : 7 ref
- CODEN
- RISGAD
- ISSN
- 0035-6808
- Scientific domain
- Food science technology; Biotechnology; Chemical industry parachemical industry
- Publisher
- Arti Grafiche Stephano Pinelli, Milano
- Publication country
- Italy
- Document type
- Conference Paper
- Language
- Italian
- Keyword (fr)
- Altération Flaveur Fromage à pate demi dure Montasio
- Keyword (en)
- Alteration Flavor Semi-hard cheese
- Keyword (es)
- Alteración Flavor Queso semiduro
- 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
- CDIUPA
- Database
- PASCAL
- INIST identifier
- 7337792
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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