The development of free amino acids and volatile compounds in cheese ‘Oloumoucké tvarůžky’ (PGI) during ripening
Pachlová, Vendula, Buňka, František, Chromečková, Martina, Buňková, Leona, Barták, Petr, Pospíšil, PavelVolume:
48
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12164
Date:
September, 2013
File:
PDF, 997 KB
english, 2013