The development of free amino acids and volatile compounds in cheese ‘Oloumoucké tvarůžky’ (PGI) during ripening
Version of Record online: 17 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 9, pages 1868–1876, September 2013
How to Cite
Pachlová, V., Buňka, F., Chromečková, M., Buňková, L., Barták, P. and Pospíšil, P. (2013), The development of free amino acids and volatile compounds in cheese ‘Oloumoucké tvarůžky’ (PGI) during ripening. International Journal of Food Science & Technology, 48: 1868–1876. doi: 10.1111/ijfs.12164
- Issue online: 12 AUG 2013
- Version of Record online: 17 MAY 2013
- Manuscript Accepted: 19 MAR 2013
- Manuscript Received: 10 OCT 2012
- Tomas Bata University. Grant Number: QJ1210300
- The National Agency for Agriculture Research. Grant Number: QJ1210300
- The Complex Sustainable Systems. Grant Number: IGA/FT/2012/026
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