dc.contributor.author | Georgala, AK | en |
dc.contributor.author | Kandarakis, IG | en |
dc.contributor.author | Kaminarides, SE | en |
dc.contributor.author | Anifantakis, EM | en |
dc.date.accessioned | 2014-06-06T06:43:49Z | |
dc.date.available | 2014-06-06T06:43:49Z | |
dc.date.issued | 1999 | en |
dc.identifier.issn | 00049433 | en |
dc.identifier.uri | http://62.217.125.90/xmlui/handle/123456789/1478 | |
dc.relation.uri | http://www.scopus.com/inward/record.url?eid=2-s2.0-0033437893&partnerID=40&md5=95f50c4b7027b3e850f95326b7da7469 | en |
dc.title | Volatile free fatty acid content of feta and white-brined cheeses | en |
heal.type | journalArticle | en |
heal.publicationDate | 1999 | en |
heal.abstract | The volatile free fatty acids (VFFA) content of feta and white-brined cheeses traded in the market of Athens, Greece, was studied. For this, 16 feta cheese samples (eight with piquant taste and eight non-piquant), 24 cast and eight structure white-brined cheeses were examined for their VFFA content. From the statistical analysis of the experimental measurements, significant differences between piquant and non-piquant feta cheese, as well as between feta and white-brined cheeses, were found. Feta cheese contained significantly higher quantities of acetic, butyric, caproic and caprylic acids than white-brined cheeses. Significant differences were also found between the non-piquant and the piquant feta cheese samples in their butyric, caproic and caprylic acids content, while their acetic acid content was similar. Cast and structure white-brined cheeses showed similar VFFA profile. | en |
heal.journalName | Australian Journal of Dairy Technology | en |
dc.identifier.issue | 1 | en |
dc.identifier.volume | 54 | en |
dc.identifier.spage | 5 | en |
dc.identifier.epage | 8 | en |
Αρχεία | Μέγεθος | Μορφότυπο | Προβολή |
---|---|---|---|
Δεν υπάρχουν αρχεία που σχετίζονται με αυτό το τεκμήριο. |