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Components detected by headspace-solid phase microextraction in artisanal fresh goat's cheese smoked using dry prickly pear (Opuntia ficus indica)



Components detected by headspace-solid phase microextraction in artisanal fresh goat's cheese smoked using dry prickly pear (Opuntia ficus indica)



Lait 84(4): 385-397



A study of the headspace components of 6 different samples of handmade fresh goat cheese smoked with dry prickly pear (Opuntia ficus indica) smoke, protected by the Palmero Denomination of Origin, was carried out. These cheeses were manufactured by 6 different artisans from the Island of Palma (Canary Island, Spain).

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Accession: 004084512

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