검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Spatio-temporal gradients of dry matter content and fundamental material parameters of Gouda cheese Vandenberghe E, Choucharina S, Luca S, De Ketelaere B, De Baerdemaeker J, Claes J Journal of Food Engineering, 142, 31, 2014 |
| 2 |
Survival of probiotic microbial strains in a cheese matrix during ripening: Simulation of rates of salt diffusion and microorganism survival Gomes AMP, Vieira MM, Malcata FX Journal of Food Engineering, 36(3), 281, 1998 |
| 3 |
A Study of the Influence of Aging on the Mechanical-Properties of Cheddar Cheese Charalambides MN, Williams JG, Chakrabarti S Journal of Materials Science, 30(16), 3959, 1995 |