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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
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RESOLUTION MAS NMR, PARMIGIANO-REGGIANO CHEESE, FAT CHEDDAR CHEESE, PARTIAL SUBSTITUTION, GEOGRAPHICAL ORIGIN, LACTOCOCCUS-LACTIS, LACTOBACILLUS-HELVETICUS STRAINS, MOZZARELLA CHEESE, BUFFALO MILK, FLAVOR

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Citation

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Chicago
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.
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.
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.
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.
@article{4227578,
  author       = {Ruyssen, Tony and Janssens, M and Van Gasse, Bj{\"o}rn and Van Laere, D and Van der Eecken, N and De Meerleer, M and Vermeiren, L and Van Hoorde, Koenraad and Martins, Jos{\'e} and Uyttendaele, Mieke and De Vuyst, L},
  issn         = {0958-6946},
  journal      = {INTERNATIONAL DAIRY JOURNAL},
  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},
}

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