Advanced search
1 file | 1.76 MB Add to list

Characterisation of Gouda cheeses based on sensory, analytical and high-field H-1 nuclear magnetic resonance spectroscopy determinations: effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese

(2013) INTERNATIONAL DAIRY JOURNAL. 33(2). p.142-152
Author
Organization
Keywords
RESOLUTION MAS NMR, PARMIGIANO-REGGIANO CHEESE, FAT CHEDDAR CHEESE, PARTIAL SUBSTITUTION, GEOGRAPHICAL ORIGIN, LACTOCOCCUS-LACTIS, LACTOBACILLUS-HELVETICUS STRAINS, MOZZARELLA CHEESE, BUFFALO MILK, FLAVOR

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 1.76 MB

Citation

Please use this url to cite or link to this publication:

MLA
Ruyssen, Tony, M Janssens, Björn Van Gasse, et al. “Characterisation of Gouda Cheeses Based on Sensory, Analytical and High-field H-1 Nuclear Magnetic Resonance Spectroscopy Determinations: Effect of Adjunct Cultures and Brine Composition on Sodium-reduced Gouda Cheese.” INTERNATIONAL DAIRY JOURNAL 33.2 (2013): 142–152. Print.
APA
Ruyssen, T., Janssens, M., Van Gasse, B., Van Laere, D., Van der Eecken, N., De Meerleer, M., Vermeiren, L., et al. (2013). Characterisation of Gouda cheeses based on sensory, analytical and high-field H-1 nuclear magnetic resonance spectroscopy determinations: effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese. INTERNATIONAL DAIRY JOURNAL, 33(2), 142–152. Presented at the 6th International Dairy Federation Cheese Ripening and Technology Symposium.
Chicago author-date
Ruyssen, Tony, M Janssens, Björn Van Gasse, D Van Laere, N Van der Eecken, M De Meerleer, L Vermeiren, et al. 2013. “Characterisation of Gouda Cheeses Based on Sensory, Analytical and High-field H-1 Nuclear Magnetic Resonance Spectroscopy Determinations: Effect of Adjunct Cultures and Brine Composition on Sodium-reduced Gouda Cheese.” International Dairy Journal 33 (2): 142–152.
Chicago author-date (all authors)
Ruyssen, Tony, M Janssens, Björn Van Gasse, D Van Laere, N Van der Eecken, M De Meerleer, L Vermeiren, Koenraad Van Hoorde, José Martins, Mieke Uyttendaele, and L De Vuyst. 2013. “Characterisation of Gouda Cheeses Based on Sensory, Analytical and High-field H-1 Nuclear Magnetic Resonance Spectroscopy Determinations: Effect of Adjunct Cultures and Brine Composition on Sodium-reduced Gouda Cheese.” International Dairy Journal 33 (2): 142–152.
Vancouver
1.
Ruyssen T, Janssens M, Van Gasse B, Van Laere D, Van der Eecken N, De Meerleer M, et al. Characterisation of Gouda cheeses based on sensory, analytical and high-field H-1 nuclear magnetic resonance spectroscopy determinations: effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese. INTERNATIONAL DAIRY JOURNAL. 2013;33(2):142–52.
IEEE
[1]
T. Ruyssen et al., “Characterisation of Gouda cheeses based on sensory, analytical and high-field H-1 nuclear magnetic resonance spectroscopy determinations: effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese,” INTERNATIONAL DAIRY JOURNAL, vol. 33, no. 2, pp. 142–152, 2013.
@article{4227578,
  author       = {Ruyssen, Tony and Janssens, M and Van Gasse, Björn and Van Laere, D and Van der Eecken, N and De Meerleer, M and Vermeiren, L and Van Hoorde, Koenraad and Martins, José and Uyttendaele, Mieke and De Vuyst, L},
  issn         = {0958-6946},
  journal      = {INTERNATIONAL DAIRY JOURNAL},
  keywords     = {RESOLUTION MAS NMR,PARMIGIANO-REGGIANO CHEESE,FAT CHEDDAR CHEESE,PARTIAL SUBSTITUTION,GEOGRAPHICAL ORIGIN,LACTOCOCCUS-LACTIS,LACTOBACILLUS-HELVETICUS STRAINS,MOZZARELLA CHEESE,BUFFALO MILK,FLAVOR},
  language     = {eng},
  location     = {Madison, WI, USA},
  number       = {2},
  pages        = {142--152},
  title        = {Characterisation of Gouda cheeses based on sensory, analytical and high-field H-1 nuclear magnetic resonance spectroscopy determinations: effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese},
  url          = {http://dx.doi.org/10.1016/j.idairyj.2013.04.009},
  volume       = {33},
  year         = {2013},
}

Altmetric
View in Altmetric
Web of Science
Times cited: