
Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C
- Author
- Chak Ming To (UGent) , Barbara Kerkaert, Stijn Bossier, Dirk Van Gaver, Paul Van der Meeren (UGent) and Timothy P. Guinee
- Organization
- Project
- Keywords
- Low-moisture part-skim Mozzarella, process variability, PCA, AGE-RELATED-CHANGES, MILK PREACIDIFICATION, RIPENING TEMPERATURE, CHEMICAL-COMPOSITION, CHEDDAR CHEESE, FAT REDUCTION, PROTEOLYSIS, CALCIUM, IMPACT, SALT
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8733208
- MLA
- To, Chak Ming, et al. “Variations in the Biochemical and Functional Properties of Commercial Low-Moisture Part-Skim Mozzarella during 3 Months of Storage at 4 °C.” INTERNATIONAL DAIRY JOURNAL, vol. 128, 2022, doi:10.1016/j.idairyj.2022.105320.
- APA
- To, C. M., Kerkaert, B., Bossier, S., Van Gaver, D., Van der Meeren, P., & Guinee, T. P. (2022). Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C. INTERNATIONAL DAIRY JOURNAL, 128. https://doi.org/10.1016/j.idairyj.2022.105320
- Chicago author-date
- To, Chak Ming, Barbara Kerkaert, Stijn Bossier, Dirk Van Gaver, Paul Van der Meeren, and Timothy P. Guinee. 2022. “Variations in the Biochemical and Functional Properties of Commercial Low-Moisture Part-Skim Mozzarella during 3 Months of Storage at 4 °C.” INTERNATIONAL DAIRY JOURNAL 128. https://doi.org/10.1016/j.idairyj.2022.105320.
- Chicago author-date (all authors)
- To, Chak Ming, Barbara Kerkaert, Stijn Bossier, Dirk Van Gaver, Paul Van der Meeren, and Timothy P. Guinee. 2022. “Variations in the Biochemical and Functional Properties of Commercial Low-Moisture Part-Skim Mozzarella during 3 Months of Storage at 4 °C.” INTERNATIONAL DAIRY JOURNAL 128. doi:10.1016/j.idairyj.2022.105320.
- Vancouver
- 1.To CM, Kerkaert B, Bossier S, Van Gaver D, Van der Meeren P, Guinee TP. Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C. INTERNATIONAL DAIRY JOURNAL. 2022;128.
- IEEE
- [1]C. M. To, B. Kerkaert, S. Bossier, D. Van Gaver, P. Van der Meeren, and T. P. Guinee, “Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C,” INTERNATIONAL DAIRY JOURNAL, vol. 128, 2022.
@article{8733208, articleno = {{105320}}, author = {{To, Chak Ming and Kerkaert, Barbara and Bossier, Stijn and Van Gaver, Dirk and Van der Meeren, Paul and Guinee, Timothy P.}}, issn = {{0958-6946}}, journal = {{INTERNATIONAL DAIRY JOURNAL}}, keywords = {{Low-moisture part-skim Mozzarella,process variability,PCA,AGE-RELATED-CHANGES,MILK PREACIDIFICATION,RIPENING TEMPERATURE,CHEMICAL-COMPOSITION,CHEDDAR CHEESE,FAT REDUCTION,PROTEOLYSIS,CALCIUM,IMPACT,SALT}}, language = {{eng}}, pages = {{13}}, title = {{Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C}}, url = {{http://doi.org/10.1016/j.idairyj.2022.105320}}, volume = {{128}}, year = {{2022}}, }
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