Lipids in cheese[Mention of]

Publisher： John Wiley & Sons Inc

E-ISSN： 1863-5377|27|4|83-85

ISSN： 0956-666x

Source： LIPID TECHNOLOGY, Vol.27, Iss.4, 2015-04, pp. : 83-85

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Volatile profile of Conciato Romano cheese, a traditional Italian cheese, during ripening

By  

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol. 117, Iss. 9, 2015-09 ,pp. : 1422-1431

John Wiley & Sons Inc

Access to resources Recommend Favorite

A personal journey with bioactive lipids

By  

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol. 117, Iss. 11, 2015-11 ,pp. : 1814-1831

John Wiley & Sons Inc

Access to resources Recommend Favorite

Biogenic amines in Zamorano cheese: factors involved in their accumulation

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 96, Iss. 1, 2016-01 ,pp. : 295-305

John Wiley & Sons Inc

Access to resources Recommend Favorite

Sensory Interactions between Cheese Aroma and Taste

By  

JOURNAL OF SENSORY STUDIES (ELECTRONIC), Vol. 30, Iss. 3, 2015-06 ,pp. : 247-257

John Wiley & Sons Inc

Access to resources Recommend Favorite

SENSORY EVALUATION OF MICROWAVE TREATED MACARONI AND CHEESE

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 26, Iss. 5, 2002-11 ,pp. : 307-322

John Wiley & Sons Inc

Access to resources Recommend Favorite