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Milchwissenschaft

Volumn 57, Issue 4, 2002, Pages 198-201

Effects of high pressure treatment on the texture and cooking performance of half-fat Cheddar cheese

(3) Johnston, D E a O'Hagan, M a Balmer, D W a

a QUEEN'S UNIVERSITY BELFAST (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0036012590 PISSN: 00263788 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (21)

References (16)

1
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3
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6
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- (Ed. P.F. Fox) Elsevier Applied Science, London
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- Lawrence, R.C.¹ Gilles, J.²

7
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- Johnston, D.E.¹ Darcy, P.C.²

8
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9
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- Johnston, D.E.¹

10
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11
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- US Patent No. 5, 180 596 (1993)
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12
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13
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- (1996) Abstracts Ann. Meeting of the Inst. of Food Technol., New Orleans, USA , vol.9
- Torres-Mora, M.A.¹ Soeldner, A.² Ting, E.Y.³ Hawes, A.C.O.⁴ Aleman, G.D.⁵ Bakshi, G.S.⁶ McManus, W.R.⁷ Hansen, C.L.⁸ Torres, J.A.⁹

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- Ohmiya, K.¹ Kajino, T.² Shimizu, S.³ Gekko, K.⁴

15
- 0009995595
- (Eds. D.A. Ledward, D.E. Johnston, R.G. Earnshaw, A.P.M. Hasting) Nottingham Univ. Press, Nottingham
- (1995) High Pressure Processing of Foods , pp. 7-26
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16
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.