The aroma composition of Swiss gruyère cheese. III. Relative changes in the content of alkaline and neutral volatile components during ripening
- Other title
- Composition de l'arôme du gruyère suisse. III. Modifications relatives de la teneur en constituants volatils alcalins ou neutres au cours de l'affinage (fr)
- Author
- BOSSET, J. O1 ; LIARDON, R
[1] Federal dairy res. cent., Liebefeld, Switzerland - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 1985, Vol 18, Num 3, pp 178-185 ; ref : 2 ref
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Arôme Composé volatil Gruyère Maturation
- Keyword (en)
- Aroma Volatile compound Gruyere Ripening
- Keyword (es)
- Maduracion
- 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
- 9128184
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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