hrcak mascot   Srce   HID

Izvorni znanstveni članak

The potential application of headspace gas chromatography in the analysis of flavour composition of semi-hard and hard cheese

Jovica Hardi ; Prehrambeno-tehnološki fakultet, F. Kuhača 20, 31000 Osijek
Predrag Novaković

Puni tekst: hrvatski, pdf (941 KB) str. 107-113 preuzimanja: 665* citiraj
APA 6th Edition
Hardi, J. i Novaković, P. (1987). Mogućnost primjene headspace tehnike plinske kromatografije u analizi sastava arome polutvrdih i tvrdih sireva. Mljekarstvo, 37 (4), 107-113. Preuzeto s https://hrcak.srce.hr/104623
MLA 8th Edition
Hardi, Jovica i Predrag Novaković. "Mogućnost primjene headspace tehnike plinske kromatografije u analizi sastava arome polutvrdih i tvrdih sireva." Mljekarstvo, vol. 37, br. 4, 1987, str. 107-113. https://hrcak.srce.hr/104623. Citirano 20.01.2021.
Chicago 17th Edition
Hardi, Jovica i Predrag Novaković. "Mogućnost primjene headspace tehnike plinske kromatografije u analizi sastava arome polutvrdih i tvrdih sireva." Mljekarstvo 37, br. 4 (1987): 107-113. https://hrcak.srce.hr/104623
Harvard
Hardi, J., i Novaković, P. (1987). 'Mogućnost primjene headspace tehnike plinske kromatografije u analizi sastava arome polutvrdih i tvrdih sireva', Mljekarstvo, 37(4), str. 107-113. Preuzeto s: https://hrcak.srce.hr/104623 (Datum pristupa: 20.01.2021.)
Vancouver
Hardi J, Novaković P. Mogućnost primjene headspace tehnike plinske kromatografije u analizi sastava arome polutvrdih i tvrdih sireva. Mljekarstvo [Internet]. 1987 [pristupljeno 20.01.2021.];37(4):107-113. Dostupno na: https://hrcak.srce.hr/104623
IEEE
J. Hardi i P. Novaković, "Mogućnost primjene headspace tehnike plinske kromatografije u analizi sastava arome polutvrdih i tvrdih sireva", Mljekarstvo, vol.37, br. 4, str. 107-113, 1987. [Online]. Dostupno na: https://hrcak.srce.hr/104623. [Citirano: 20.01.2021.]

Sažetak
Headspace gas chromatography was used to analyse several sets of trappist cheese samples available in Yugoslavia. The results of these analyses were comparated to the results of equivalent analysis performed with the samples of Hungarian and Austrian cheese of the same type. The comparative analysis of chromatograms revealed considerable variations in the composition of flavour components among the samples based on the criteria of total flavour and the number and the relative quantities of the identified volatile flavour components of the individual samples.

Ključne riječi
semi-hard and hard cheese; gas chromatography; analysis of flavour composition

Hrčak ID: 104623

URI
https://hrcak.srce.hr/104623

[hrvatski]

Posjeta: 835 *