Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Svetlana Choucharina"'
Autor:
Johan Claes, Josse De Baerdemaeker, Svetlana Choucharina, Stijn Luca, Bart De Ketelaere, Els Vandenberghe
Publikováno v:
Journal of Food Engineering. 142:31-38
In this research the spatio-temporal variability of the dry matter content and the fundamental parameters defining the material behaviour of Gouda cheese is described and quantified. Spatio-temporal gradients existed for dry matter, for Young’s mod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::441096bc139fea77eb493e75f15eca31
https://doi.org/10.1016/j.jfoodeng.2014.05.019
https://doi.org/10.1016/j.jfoodeng.2014.05.019
Autor:
Els Vandenberghe, Svetlana Choucharina, Josse De Baerdemaeker, Bart De Ketelaere, Johan Claes
Publikováno v:
Journal of Food Engineering. 131:50-57
The production process and the ripening of cheese cause chemical and physical variability on a macroscopic level. This spatial variability was examined by measuring fundamental material parameters at different locations in Gouda-type cheese blocks. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c9544a39ea1bdeb55fe3de3a3968f93
https://doi.org/10.1016/j.jfoodeng.2014.01.016
https://doi.org/10.1016/j.jfoodeng.2014.01.016