Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese-Reference-Cited by-同舟云学术

Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese

Published:2016-02 Issue: Volume:192 Page:805-812
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Acerbi F.,Guillard V.,Guillaume C.,Gontard N.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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5. Determinação experimental da solubilidade e do coeficiente de difusão efetivo do CO2 em queijo tipo Minas Frescal e simulação de embalagem sob atmosfera modificada. (PhD);Cabral,2011

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