Modelling CO 2 transfer in foil ripened semi-hard Swiss-type cheese
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DOI: 10.1016/j.jfoodeng.2017.10.025
Abstract: Abstract Despite CO2 production and diffusion during ripening of semi-hard Swiss-type cheese are considered as important quality parameters, the research concerning key gas production and transfer in cheese remains widely overlooked. In this study, experimentally… read more here.
Keywords: hard swiss; type cheese; swiss type; semi hard ... See more keywords