Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Kateřina Sklenářová"'
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 59, Iss 1, Pp 255-262 (2011)
This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The cheese samples were produced in dairy MILTRA B, Ltd., Městečko Trnávka.A number of volatile substances contribute to flavour of cheese in
Externí odkaz:
https://doaj.org/article/1a11a466d43f4c3e9a15c49874fca63a
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 59, Iss 1, Pp 255-262 (2011)
This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The cheese samples were produced in dairy MILTRA B, Ltd., Městečko Trnávka.A number of volatile substances contribute to flavour of cheese in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::677dff8dffaa1a07bf5074688d118dae
https://doi.org/10.11118/actaun201159010255
https://doi.org/10.11118/actaun201159010255
Publikováno v:
Chemical Papers. 66
The simple and rapid solid-phase micro-extraction method using gas chromatography was used for the identification and quantification of volatile aroma compounds in various types of processed cheese analogues produced from different types of fat (butt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fac63d501f3b52ba215cbc13ed1b83a
https://doi.org/10.2478/s11696-012-0181-z
https://doi.org/10.2478/s11696-012-0181-z