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Cited article:

Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe’s raw milk cheeses

Luis Javier R. Barron, Yolanda Redondo, María Ortigosa, María Carbonell, Susana García, Paloma Torre, Mertxe de Renobales, Estrella Fernández-García

Lait, 85 6 (2005) 491-513

Published online: 2005-10-01

DOI: https://doi.org/10.1051/lait:2005036

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Potential of near infrared spectroscopy for the analysis of volatile components in cheeses

I. González-Martín, J.M. Hernández-Hierro, C. González-Pérez, I. Revilla, A. Vivar-Quintana and I. Lobos Ortega
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SPME/GC-MS Characterization of the Volatile Fraction of an Italian PDO Sheep Cheese to Prevalent Lypolitic Ripening: the Case of Fiore Sardo

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Headspace Volumetric Karl Fischer Titration for the Determination of Water Content in Finished Tobacco Products

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Solid-Phase Microextraction to the Study of the Stability of Selected Volatile Constituents in Irradiated Manchego Cheese

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