ShareElectronic nose technology in quality assessment: monitoring the ripening process of Danish Blue cheese.
Author(s) : TRIHAAS J., NIELSEN P. V.
Type of article: Article
Details
- Original title: Electronic nose technology in quality assessment: monitoring the ripening process of Danish Blue cheese.
- Record ID : 2005-2115
- Languages: English
- Source: Ital. J. Food Sci. - vol. 70 - n. 1
- Publication date: 2005/01
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Indexing
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RIPENING AT LOW TEMPERATURE AND CHEESE QUALITY.
- Author(s) : SLANOVEC T.
- Date : 1981
- Languages : Serbo-croatian
- Source: Zb. Bioteh. Fak. Univerze Edvarda Kardelja Ljubl., Kmet. - 38; 153-167; 9 tabl.; 15 ref.
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Evaluation of commercial adjuncts for use in ch...
- Author(s) : MADKOR S. A., TONG P. S., SODA M. el-
- Date : 2000
- Languages : English
- Source: Milchwissenschaft - vol. 55 - n. 7
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Characteristics of Ras cheese made with freeze-...
- Author(s) : SHAFEI H. el-, HANTIRA A., EZZAT N., SODA M. el-
- Date : 1992
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 25 - n. 5
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Accelerated ripening of Ras cheese using cell-f...
- Author(s) : SHAFEI H. el-
- Date : 1994
- Languages : English
- Source: Nahrung - vol. 38 - n. 6
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EFFECT OF AIR CONDITIONING IN CURING ROOMS ON T...
- Author(s) : WEISSENFLUH A. V., PUHAN Z.
- Date : 1987
- Languages : German
- Source: Schweiz. Milchwirtsch. Forsch. - vol. 16 - n. 2
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