Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl -starter culture, chymosin type and cheese ripening

Akkerman, M, Kristensen, LS, Jespersen, L et al. (11 more authors) (2017) Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl -starter culture, chymosin type and cheese ripening. International Dairy Journal, 70. pp. 34-45. ISSN 0958-6946

Abstract

Metadata

Authors/Creators:
  • Akkerman, M
  • Kristensen, LS
  • Jespersen, L
  • Ryssel, MB
  • Mackie, A https://orcid.org/0000-0002-5681-0593
  • Larsen, NN
  • Andersen, U
  • Nørgaard, MK
  • Løkke, MM
  • Møller, JR
  • Mielby, LA
  • Andersen, BV
  • Kidmose, U
  • Hammershøj, M
Copyright, Publisher and Additional Information: © 2016 Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in International Dairy Journal. Uploaded in accordance with the publisher's self-archiving policy.
Dates:
  • Published: July 2017
  • Accepted: 29 October 2016
  • Published (online): 15 November 2016
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 29 Jan 2018 17:11
Last Modified: 27 Mar 2018 04:52
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.idairyj.2016.10.011

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