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

Academic Article
Publication Date:
2019
abstract:
HP-SPME-GC/MS analysis allowed the identification of 77 volatile compounds that increased in the cheese samples during ripening.
Iris type:
01.01 Articolo in rivista
Keywords:
Fossa cheese; microclimate conditions; cheese composition; microbiological analysis; volatile compounds
List of contributors:
Authors of the University:
Handle:
https://iris.cnr.it/handle/20.500.14243/409757
Published in:
ITALIAN JOURNAL OF FOOD SCIENCE
Journal