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Lipids and flavour of milk products.

dc.creatorMolimard, P., autor. aut 56573
dc.creatorLe Quere, J.L. 56574
dc.creatorQuere J.L, le. 56575
dc.creatorSpinnler, H.E. 56576
dc.descriptionThis review of compounds that contribute to the flavour of milk products, particularly cheese and butter, focuses on fatty acids, methyl ketones, alcohols, lactones and esters. Aspects covered include their biosynthesis, sensory properties, and quantities of the main volatile compounds encountered in certain cheeses and butter.
dc.descriptionThis review of compounds that contribute to the flavour of milk products, particularly cheese and butter, focuses on fatty acids, methyl ketones, alcohols, lactones and esters. Aspects covered include their biosynthesis, sensory properties, and quantities of the main volatile compounds encountered in certain cheeses and butter.
dc.languaged
dc.relation
dc.subjectAlcohol
dc.subjectbutter
dc.subjectcheeses
dc.subjectesters
dc.subjectfatty acids
dc.subjectflavour compounds
dc.subjectflavour
dc.subjectketones
dc.subjectlactones
dc.subjectmilk products
dc.subjectreviews
dc.subjectsensory evaluation
dc.subjectvolatile compounds
dc.subjectAlcohol
dc.subjectAlcohol
dc.subjectAlcohol
dc.subjectButter
dc.subjectButter
dc.subjectCheese
dc.subjectEsters
dc.subjectFatty acids
dc.subjectKetones
dc.subjectLactones
dc.subjectDairy products
dc.subjectReviews
dc.subjectSensory evaluation
dc.titleLipids and flavour of milk products.
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