Zur Entstehung flüchtiger Fettsäuren bei der Propionsäure-und Buttersäuregarung im Emmentaler Käse

Kiermeier, Friedrich; Mayr, Albert; Hanusch, Josef

doi:10.1007/bf02084613

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“…The amounts varied significantly among samples and are similar to those reported in the literature (19,22,33,35,49). These analyses showed small amounts of valeric and isovaleric acid to be present.…”

Section: Synthetic L^xturessupporting

confidence: 88%

A study of the chemical and flavor profiles of Swiss cheese

Biede

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Section: Synthetic L^xturessupporting

confidence: 88%

A study of the chemical and flavor profiles of Swiss cheese

Biede

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show abstract

Zur Entstehung flüchtiger Fettsäuren bei der Propionsäure-und Buttersäuregarung im Emmentaler Käse

Cited by 1 publication

References 6 publications

A study of the chemical and flavor profiles of Swiss cheese

A study of the chemical and flavor profiles of Swiss cheese

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