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Etude à long terme sur les composés volatils de fromages surgelés en boîte proposés comme moyen de contrôles.

Long-term study of volatile compounds from deep frozen canned processed cheeses proposed as control standards.

Auteurs : PILLONEL L., TABACCHI R., BOSSET J. O.

Type d'article : Article

Résumé

Several volatile components from processed cheeses packaged in gas-tight cans stored deep frozen were stable enough, at least over three years, to be used as native control standards for gas chromatography with a preconcentration step. Such standards are therefore valuable, comparison of different types of analytical equipment and data transferability tests between electronic noses. The single necessary condition is obviously that these products originate from the same production batch to warrant the homogeneity of the filling material.

Détails

  • Titre original : Long-term study of volatile compounds from deep frozen canned processed cheeses proposed as control standards.
  • Identifiant de la fiche : 2004-0798
  • Langues : Anglais
  • Source : Mitt. Lebensm.unters. Hyg./Trav. Chim. aliment. Hyg. - vol. 93 - n. 2
  • Date d'édition : 2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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