Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter
| Autor: | Mateo, M.J., O'Callaghan, D.J., Everard, C.D., Fagan, C.C., Castillo, M., Payne, F.A., O'Donnell, C.P. |
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| Zdroj: | In LWT - Food Science and Technology 2009 42(5):950-955 |
| Databáze: | ScienceDirect |
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