| dc.contributor.author |
Georgala, AK |
en |
| dc.contributor.author |
Kaminarides, SE |
en |
| dc.date.accessioned |
2014-06-06T06:47:09Z |
|
| dc.date.available |
2014-06-06T06:47:09Z |
|
| dc.date.issued |
2006 |
en |
| dc.identifier.issn |
00049433 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3419 |
|
| dc.relation.uri |
http://www.scopus.com/inward/record.url?eid=2-s2.0-33750727007&partnerID=40&md5=b81f926a4d2be62e3483ec7e22391268 |
en |
| dc.title |
Lipolysis in various Greek cheeses: A review of current knowledge |
en |
| heal.type |
journalArticle |
en |
| heal.publicationDate |
2006 |
en |
| heal.abstract |
This review focuses on the lipolysis profile of various Greek cheese varieties and shows that the technology applied and the age of the cheese influence the level of lipolysis. It discusses the main characteristics of different Greek cheeses, the contribution of free fatty acids to their flavour, and cheese lipolysis in general. |
en |
| heal.journalName |
Australian Journal of Dairy Technology |
en |
| dc.identifier.issue |
3 |
en |
| dc.identifier.volume |
61 |
en |
| dc.identifier.spage |
261 |
en |
| dc.identifier.epage |
272 |
en |