Ghent University Academic Bibliography

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Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella

Chak Ming To (UGent) , Barbara Kerkaert, Stijn Bossier, Dirk Van Gaver, Paul Van der Meeren (UGent) and Timothy P. Guinee

(2022) INTERNATIONAL DAIRY JOURNAL. 129.
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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

Chak Ming To (UGent) , Barbara Kerkaert, Stijn Bossier, Dirk Van Gaver, Paul Van der Meeren (UGent) and Timothy P. Guinee

(2022) INTERNATIONAL DAIRY JOURNAL. 128.
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Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

Chak Ming To (UGent) , Lien Vermeir (UGent) , Barbara Kerkaert (UGent) , Dirk Van Gaver, Paul Van der Meeren (UGent) and Timothy P. Guinee

(2022) Pekelverlies of winst? Ins & outs van pekelen - Voorjaarssymposium 2022.
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Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

Chak Ming To (UGent) , Lien Vermeir (UGent) , Barbara Kerkaert, Dirk Van Gaver, Paul Van der Meeren (UGent) and Timothy P. Guinee

(2020) JOURNAL OF DAIRY SCIENCE. 103(12). p.11163-11177
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Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella

Chak Ming To (UGent) , Lien Vermeir (UGent) , Ferre Rebry (UGent) , Barbara Kerkaert, Paul Van der Meeren (UGent) and Timothy P. Guinee

(2020) INTERNATIONAL DAIRY JOURNAL. 106.

Academic Bibliography

Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella

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

Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella

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