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Spatio-temporal gradients of dry matter content and fundamental material parameters of Gouda cheese

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Keywords
Gouda cheese, Ripening, Viscoelasticity, Heterogeneity, Fundamental parameters, RHEOLOGICAL PROPERTIES, CHEDDAR CHEESE, MOZZARELLA CHEESE, REGGIANO CHEESE, MATURATION, WATER, DIFFUSION, TEXTURE, VARIETY, NACL

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Chicago
Vandenberghe, Els, Svetlana Choucharina, Stijn Luca, Bart De Ketelaere, Josse De Baerdemaeker, and Johan Claes. 2014. “Spatio-temporal Gradients of Dry Matter Content and Fundamental Material Parameters of Gouda Cheese.” Journal of Food Engineering 142: 31–38.
APA
Vandenberghe, E., Choucharina, S., Luca, S., De Ketelaere, B., De Baerdemaeker, J., & Claes, J. (2014). Spatio-temporal gradients of dry matter content and fundamental material parameters of Gouda cheese. JOURNAL OF FOOD ENGINEERING, 142, 31–38.
Vancouver
1.
Vandenberghe E, Choucharina S, Luca S, De Ketelaere B, De Baerdemaeker J, Claes J. Spatio-temporal gradients of dry matter content and fundamental material parameters of Gouda cheese. JOURNAL OF FOOD ENGINEERING. 2014;142:31–8.
MLA
Vandenberghe, Els et al. “Spatio-temporal Gradients of Dry Matter Content and Fundamental Material Parameters of Gouda Cheese.” JOURNAL OF FOOD ENGINEERING 142 (2014): 31–38. Print.
@article{8581147,
  author       = {Vandenberghe, Els and Choucharina, Svetlana and Luca, Stijn and De Ketelaere, Bart and De Baerdemaeker, Josse and Claes, Johan},
  issn         = {0260-8774},
  journal      = {JOURNAL OF FOOD ENGINEERING},
  language     = {eng},
  pages        = {31--38},
  title        = {Spatio-temporal gradients of dry matter content and fundamental material parameters of Gouda cheese},
  url          = {http://dx.doi.org/10.1016/j.jfoodeng.2014.05.019},
  volume       = {142},
  year         = {2014},
}

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