Ortigosa, M <br/><br/>
Effect of pasteurization of Ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of roncal cheese.  [electronic resource] 

 -  Journal of dairy science  Jun 2001 
 - 1320-30 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0022-0302 
<br/><br/><label>Standard No.: </label>10.3168/jds.S0022-0302(01)70161-0  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cheese--analysis<br/>Female<br/>Fermentation<br/>Food Handling--methods<br/>Food Microbiology<br/>Gas Chromatography-Mass Spectrometry<br/>Hot Temperature<br/>Milk--microbiology<br/>Odorants--analysis<br/>Sheep<br/>Taste<br/>Time Factors<br/>Volatilization