Effects of moisture and salt migration on cheese firmness in cheese-in-sausage products-Reference-Cited by-同舟云学术

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Effects of moisture and salt migration on cheese firmness in cheese-in-sausage products

Published:2009-03 Issue:1 Volume:91 Page:164-172
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Mandl Karen,Hartel Richard W.,Wendorff William

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Microstructure and food product engineering;Aguilera;Food Technology,2000

2. Non-linear effects in moisture adsorption by chocolate;Antunes;International Journal of Food Science and Technology,2000

3. Modelling and control of moisture transfers in high, imtermediate and low aw composite food;Bourlieu;Food Chemistry,2008

4. The Mathematics of Diffusion;Crank,1975

5. Brine composition and the prevention of the defect ‘soft rind’ in cheese;Geurts;Netherlands Milk and Dairy Journal,1972

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Correlation between sensory and instrumental measurements of saltiness in Queso Molido Narinense;Revista Facultad de Ingeniería Universidad de Antioquia;2020-05-26

2. Multi-textured foods;Food Texture Design and Optimization;2014-04-11

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