Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110306
Abstract: Abstract Predicting cheese quality as early as possible after ripening is important for quality control in the cheese industry. The main aim of this study was to investigate potential metabolites for predictive models of Cheddar… read more here.
Keywords: quality; spectroscopy; selection potential; cheese quality ... See more keywords
Application of Different Sterilising Modes and the Effects on Processed Cheese Quality
Sign Up to like & getrecommendations! Published in 2018 at "Czech Journal of Food Sciences"
DOI: 10.17221/44/2008-cjfs
Abstract: Lazarkova Z., Buňka F., Buňkova L., Valasek P., Kracmar S., Hrabě J . (2010): Application of dif ferent sterilising modes and the effects on processed cheese quality . Czech J. Food Sci., 28: 168–176. The… read more here.
Keywords: modes effects; effects processed; processed cheese; cheese quality ... See more keywords