A research note. Diacetyl and acetaldehyde concentrations during ripening of Kefalotyri cheese

A research note. Diacetyl and acetaldehyde concentrations during ripening of Kefalotyri cheese

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Veröffentlicht in:Journal of food science 1988, Vol.53 (2), p.663-664
Hauptverfasser: LITOPOULOU-TZANETAKI, E, VAFOPOULOU-MASTROJIANNAKI, A
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
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container_title Journal of food science
container_volume 53
creator LITOPOULOU-TZANETAKI, E
VAFOPOULOU-MASTROJIANNAKI, A
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ispartof Journal of food science, 1988, Vol.53 (2), p.663-664
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language eng
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source Wiley Online Library Journals Frontfile Complete
subjects Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
title A research note. Diacetyl and acetaldehyde concentrations during ripening of Kefalotyri cheese
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