THE PRODUCTION OF SULPHUR COMPOUNDS IN CHEDDAR CHEESE AND THEIR SIGNIFICANCE IN FLAVOUR DEVELOPMENT.
- Author
- MANNING DJ; CHAPMAN HR; HOSKING ZD
NATL. INST. RES. DAIRYING, READING, RG2 9AT - Source
- J. DAIRY RES.; G.B.; DA. 1976; VOL. 43; NO 2; PP. 313-320; BIBL. 9 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- CHEDDAR AROME COMPOSE VOLATIL SOUFRE DERIVE PROPRIETE ORGANOLEPTIQUE FROMAGE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- CHEDDAR ORGANOLEPTIC PROPERTIES CHEESE FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7710124391
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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