Development of Medium Volatility Compounds in Manchego-type Cheese as Affected by Salt Content and Salting Method

Author: Escriche I.   Fuentes C.   Gonzalez C.   Chiralt A.  

Publisher: Academic Press

ISSN: 0889-1575

Source: Journal of Food Composition and Analysis, Vol.13, Iss.5, 2000-10, pp. : 827-836

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Abstract