Influence of immersion freezing in NaCl solutions and of frozen storage on the viscoelastic behavior of mozzarella cheese
- Author
- RIBERO, G. G1 ; RUBIOLO, A. C1 ; ZORRILLA, S. E1
[1] Inst. de Desarrollo Tecnológico para la Industria Química (1NTEC)-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Univ. Nacional del Litoral UND-Güemes 3450, S3000GLN Santa Fe, Argentina - Source
Journal of food science. 2007, Vol 72, Num 5 ; E301-E307 ; ref : 1/2 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Mozzarella cheese immersion freezing rheology salting
- Keyword (fr)
- Congélation Conservation aliment Entreposage Fromage Immersion Mozzarella Produit congelé Propriété rhéologique Solution Produit laitier
- Keyword (en)
- Freezing Food preservation Warehousing Cheese Immersion Mozzarella Frozen product Rheological properties Solution Dairy product
- Keyword (es)
- Congelación Conservación alimento Almacenamiento Queso Inmersión Mozzarella Producto congelado Propiedad reológica Solución Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- 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
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18897273
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
10.1111/j.1750-3841.2007.00373.x 
https://dx.doi.org/10.1111/j.1750-3841.2007.00373.x
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