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The state of water and fat during the maturation of Cheddar cheese.
Chen, Yangyi; MacNaughtan, William; Jones, Paul; Yang, Qian; Foster, Tim.
Afiliação
  • Chen Y; Division of Food Sciences, The University of Nottingham, Loughborough LE12 5RD, UK. Electronic address: stxyc26@nottingham.ac.uk.
  • MacNaughtan W; Division of Food Sciences, The University of Nottingham, Loughborough LE12 5RD, UK. Electronic address: sczbim@exmail.nottingham.ac.uk.
  • Jones P; South Caernarfon Creameries Ltd, Pwllheli LL53 6SB, UK. Electronic address: pjones@sccwales.co.uk.
  • Yang Q; Division of Food Sciences, The University of Nottingham, Loughborough LE12 5RD, UK. Electronic address: sbzqy@exmail.nottingham.ac.uk.
  • Foster T; Division of Food Sciences, The University of Nottingham, Loughborough LE12 5RD, UK. Electronic address: sbztjf@exmail.nottingham.ac.uk.
Food Chem ; 303: 125390, 2020 Jan 15.
Article em En | MEDLINE | ID: mdl-31450177
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Água / Queijo / Gorduras / Manipulação de Alimentos Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Água / Queijo / Gorduras / Manipulação de Alimentos Idioma: En Ano de publicação: 2020 Tipo de documento: Article