CHEMICAL-NUTRITIONAL COMPOSITION, MICROBIOLOGICAL ANALYSIS AND VOLATILE COMPOUND CONTENT OF FOSSA CHEESE RIPENED IN DIFFERENT PITS

Articolo
Data di Pubblicazione:
2019
Abstract:
HP-SPME-GC/MS analysis allowed the identification of 77 volatile compounds that increased in the cheese samples during ripening.
Tipologia CRIS:
01.01 Articolo in rivista
Keywords:
Fossa cheese; microclimate conditions; cheese composition; microbiological analysis; volatile compounds
Elenco autori:
Autori di Ateneo:
Link alla scheda completa:
https://iris.cnr.it/handle/20.500.14243/409757
Pubblicato in:
ITALIAN JOURNAL OF FOOD SCIENCE
Journal