Work

Volatile components in steam distillates of Cheddar cheese as indicator indices of cheese maturity, flavour and odour

Year: 1992

Type: article

Source: Food Research International

DOI: 10.1016/0963-9969(92)90111-h

Authors: J.M. Banks, E.Y. Brechany, W.W. Christie, E.A. Hunter, D.D. Muir

Institutions: Hannah Research Foundation, University of Edinburgh

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2046112414

FWCI: 7.062

Cites: 27

Cited by: 44

Related to: 10