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Kinetic models of quality parameters of spreadable processed Gouda cheese during storage.
Weiss, Dorota; Stangierski, Jerzy; Baranowska, Hanna Maria; Rezler, Ryszard.
Afiliação
  • Weiss D; 1Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznan, Poland.
  • Stangierski J; 1Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznan, Poland.
  • Baranowska HM; 2Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 38/42, 60-624 Poznan, Poland.
  • Rezler R; 2Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 38/42, 60-624 Poznan, Poland.
Food Sci Biotechnol ; 27(5): 1387-1394, 2018 Oct.
Article em En | MEDLINE | ID: mdl-30319848
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2018 Tipo de documento: Article País de afiliação: Polônia
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2018 Tipo de documento: Article País de afiliação: Polônia