Research of volatile compounds in cheese affected by different technological parameters

Boltar, Iva (author), Čanžek Majhenič, Andreja (author), Jarni, Kristjan (author), Jug, Tjaša (author), Bavcon Kralj, Mojca (author)

• Language: English
• Keywords: cheese, volatile compound, starter culture, technological parameter
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication version: Version of Record
• Year: 2018
• Number of pages: Str. 75-84
• Numbering: Vol. 58, no. 1
• PID: 20.500.12556/RUL-114227
• UDC: 613.2:637.3
• ISSN on article: 1336-8672
• COBISS.SI-ID: 5580139
• Publication date in RUL: 19.02.2020

Record is a part of a journal

• Title: Journal of food and nutrition research
• Shortened title: J. food nutr. res.
• Publisher: Výskumný ústav potravinársky
• ISSN: 1336-8672
• COBISS.SI-ID: 513959961