Compositional characteristics and volatile organic compounds of traditional fc xmlns='http://www.wiley.com/namespaces/wiley'>PDO/fc>PDO Feta cheese made in two different mountainous areas of Greece

著录项

• 来源
  《International Journal of Dairy Technology》 |2018年第3期|共10页
• 作者

  Bozoudi Despina; Kondyli Efthymia; Claps Salvatore; Hatzikamari Magdalini; Michaelidou Alexandra; Biliaderis Costas G; Litopoulou‐Tzanetaki Evanthia;

  展开▼
• 作者单位

  Department of Food Science and TechnologyAristotle University of Thessaloniki54124 Thessaloniki Greece;

  Dairy Research InstituteNAGREFEthnikis Antistaseos 3 Katsikas Ioannina 45221 Greece;

  Unita di Ricerca per la Zootecnia EstensivaCRA‐ZOE Consilio per la Ricerca e Sperimentazione in AgricolturaBella (PZ) Italy;

  Department of Food Science and TechnologyAristotle University of Thessaloniki54124 Thessaloniki Greece;

  Department of Food Science and TechnologyAristotle University of Thessaloniki54124 Thessaloniki Greece;

  Department of Food Science and TechnologyAristotle University of Thessaloniki54124 Thessaloniki Greece;

  Department of Food Science and TechnologyAristotle University of Thessaloniki54124 Thessaloniki Greece;

  展开▼
• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 食品工业;
• 关键词

  Amino acids; Organic acids; Volatile organic compounds; Forage pasture; Raw milk Feta cheese;

  机译：氨基酸;有机酸;挥发性有机化合物;饲料牧场;生牛奶瑞典奶酪;