Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Iva Boltar"'
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 8, Iss 2, Pp 74-82 (2016)
Volatile compounds (VCs) analysis was performed by solid-phase microextraction-gas chromatography-mass spectrometry. Main groups that define typical cheese flavour formed as a result of the addition of a starter culture (SC). The cheesemaking environ
Externí odkaz:
https://doaj.org/article/84cb040fb23b4d3ebc0a824abfb1690d
Publikováno v:
Journal of Food Science and Technology. 52:608-623
The objective of this study was to evaluate the formation of volatile compounds (VCs) during ripening time in different seasons (summer, winter) of Nanos cheese with Protected Designation of Origin (PDO). The study was also undertaken to compare the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::650f817e9d05ef9ac174d3f2f8a32ddd
https://doi.org/10.1007/s13197-014-1565-6
https://doi.org/10.1007/s13197-014-1565-6
Autor:
Tjaša Jug, Ibrahim Mujić, Andreja Čanžek Majhenič, Iva Boltar, Stela Jokić, Mojca Bavcon Kralj
Publikováno v:
Croatian journal of food science and technology
Volume 8
Issue 2
Croatian Journal of Food Science and Technology, Vol 8, Iss 2, Pp 74-82 (2016)
Volume 8
Issue 2
Croatian Journal of Food Science and Technology, Vol 8, Iss 2, Pp 74-82 (2016)
Volatile compounds (VCs) analysis was performed by solid-phase microextraction-gas chromatography-mass spectrometry. Main groups that define typical cheese flavour formed as a result of the addition of a starter culture (SC). The cheesemaking environ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb262bbf2bcfc39fc85df101865fceb3
https://hrcak.srce.hr/171195
https://hrcak.srce.hr/171195
Autor:
Marina Krvavica, Milijana Bradaš, mag.ing.agr., Tjaša Jug, dr. Iva Boltar, Doc. Ivan Vnučec, Nives Marušić Radovčić
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume XVII
Issue 1
Volume XVII
Issue 1
Cilj ovog rada bio je utvrditi isparljive sastojke arome, te ponuditi jednostavnu i pouzdanu analitičku metodu kao jednu od mogućnosti za utvrđivanje specifičnosti pojedinih tipova janjetine hrvatskih izvornih pasmina, te time doprinijeti zaštit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::91d5f18a5cf68c6195775793981c3f2c
https://hrcak.srce.hr/138201
https://hrcak.srce.hr/138201
Publikováno v:
Journal of Food Science and Technology. 52:624-624
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfa28bcad6b4442cfa31ae896206e0f0
https://doi.org/10.1007/s13197-014-1603-4
https://doi.org/10.1007/s13197-014-1603-4