Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese "May bryndza"
This paper describes the results of the characterization of a traditional Slovak cheese called "May bryndza" with regard to the profiles of volatile organic compounds and lactic acid bacteria. Samples of "May bryndza" cheese produced solely from unpasteurized ewe's milk were...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 7 vom: 13. Okt., Seite 580-591
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| 1. Verfasser: |
Štefániková, Jana
(VerfasserIn) |
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| Weitere Verfasser: |
Árvay, Július,
Kunová, Simona,
Kowalczewski, Przemysław Łukasz,
Kačániová, Miroslava |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2022
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Volatile components
cheese
chromatography analysis
sensory analysis
Oximes
Volatile Organic Compounds
Butyric Acid
107-92-6
Acetoin
BG4D34CO2H |
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