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2015•Egyptian journal of dairy scienceRequires access

Characterization of the volatile compounds in Egyptian "Mish" cheese during ripening by HS-SPME-GC/MS.

A. E. Fatouh

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Key concepts: Chemistry, Ripening, Food science, Gas chromatography–mass spectrometry, Chromatography, Mass spectrometry

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Characterization of the volatile compounds in Egyptian "Mish" cheese during ripening by HS-SPME-GC/MS. — Research Paper | ScholarLens