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Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C

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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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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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