Dynamic testing rheology and fluorescence spectroscopy investigations of surface to centre differences in ripened soft cheeses
- Autor
- KAROUI, Romdhane1 ; DUFOUR, Eric1
[1] UPRES Typicité des Produits Alimentaires, ENITA Clermont Ferrand, Lempdes 63370, France - Fuente
International dairy journal. 2003, Vol 13, Num 12, pp 973-985, 13 p ; ref : 1 p.1/4
- ISSN
- 0958-6946
- Campo Científico
- Food science technology; Biotechnology
- Editor
- Elsevier Science, Oxford
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Fluorescence Rheology Soft cheese Structure
- Palabra clave (fr)
- Affinage fromage Centre Fromage à pâte molle Propriété physicochimique Propriété rhéologique Spectrométrie fluorescence Surface Viscoélasticité Fromage Produit laitier
- Palabra clave (in)
- Cheese ripening Center Soft cheese Physicochemical properties Rheological properties Fluorescence spectrometry Surface Viscoelasticity Cheese Dairy product
- Palabra clave (es)
- Curación queso Centro Queso blando Propiedad fisicoquímica Propiedad rheológica Espectrometría fluorescencia Superficie Viscoelasticidad Queso Producto lácteo
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 15219605
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0958-6946(03)00121-3 
https://dx.doi.org/10.1016/S0958-6946(03)00121-3
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Acceso mediante arXiv
