Spatio-temporal gradients of dry matter content and fundamental material parameters of Gouda cheese

Authors

• Vandenberghe, Els
• Choucharina, Svetlana
• Luca, Stijn
• De Ketelaere, Bart
• De Baerdemaeker, Josse
• Claes, Johan

Publication Date

Jan 01, 2014

Identifiers

DOI: 10.1016/j.jfoodeng.2014.05.019

OAI: oai:archive.ugent.be:8581147

Source

Ghent University Institutional Archive

Keywords

• Agriculture And Food Sciences
• Gouda Cheese
• Ripening
• Viscoelasticity
• Heterogeneity
• Fundamental Parameters
• Rheological Properties
• Cheddar Cheese
• Mozzarella Cheese
• Reggiano Cheese
• Maturation
• Water
• Diffusion
• Texture
• Variety
• Nacl

Language

English

License

Unknown

External links

• Full record on biblio.ugent.be