Lipids and flavour of milk products.

dc.creator	Molimard, P.,
dc.creator	Le Quere, J.L.
dc.creator	Quere J.L, le.
dc.creator	Spinnler, H.E.
dc.description	This 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.description	This 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.identifier.url	https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=23353
dc.language	d
dc.relation
dc.subject	Alcohol
dc.subject	butter
dc.subject	cheeses
dc.subject	esters
dc.subject	fatty acids
dc.subject	flavour compounds
dc.subject	flavour
dc.subject	ketones
dc.subject	lactones
dc.subject	milk products
dc.subject	reviews
dc.subject	sensory evaluation
dc.subject	volatile compounds
dc.subject	Alcohol
dc.subject	Alcohol
dc.subject	Alcohol
dc.subject	Butter
dc.subject	Butter
dc.subject	Cheese
dc.subject	Esters
dc.subject	Fatty acids
dc.subject	Ketones
dc.subject	Lactones
dc.subject	Dairy products
dc.subject	Reviews
dc.subject	Sensory evaluation
dc.title	Lipids and flavour of milk products.
dc.type	text

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