The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in “Bryndza” Cheese

The aim of this study was to evaluate the influence of different factors on the basic physicochemical and microbiological parameters, as well as volatile organic compounds of traditionally (farm) and industrially produced “bryndza” cheese. The samples were obtained from eight producers in different...

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Detalles Bibliográficos
Autores principales: Štefániková, Jana, Ducková, Viera, Miškeje, Michal, Kačániová, Miroslava, Čanigová, Margita
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555437/
https://www.ncbi.nlm.nih.gov/pubmed/32872403
http://dx.doi.org/10.3390/foods9091195

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555437/
https://www.ncbi.nlm.nih.gov/pubmed/32872403
http://dx.doi.org/10.3390/foods9091195

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