Nuclear magnetic resonance study of water mobility in pasta filata and non-pasta filata Mozzarella

Journal of Dairy Science

Volumn 84, Issue 9, 2001, Pages 1950-1958

  Kuo, M I ^a   Gunasekaran, S ^a   Johnson, M ^a   Chen, C ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Moisture; Mozzarella cheese; NMR; Water mobility

Indexed keywords

WATER;

ARTICLE; CHEESE; FOOD HANDLING; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; TIME;

CHEESE; CHEMISTRY, PHYSICAL; FOOD HANDLING; MAGNETIC RESONANCE SPECTROSCOPY; MICROSCOPY, ELECTRON, SCANNING; TIME FACTORS; WATER;

EID: 0035459595     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(01)74637-1     Document Type: Article

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