Influence of the stretching temperature on the volatile compounds and odour intensity of high moisture mozzarella: A model study
Giuseppe Natrella, Giuseppe Gambacorta, Michele Faccia
Topics & Concepts
VolatilisationChemistryAseptic processingMoistureFood scienceIntensity (physics)Volatile organic compoundChromatographyOrganic chemistryPhysicsQuantum mechanicsProbiotics and Fermented FoodsProteins in Food SystemsMeat and Animal Product Quality