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Volumn 40, Issue 1-8, 2002, Pages 19-23

Application of low intensity ultrasonics to cheese manufacturing processes

(4) Benedito, J a Carcel, J A a Gonzalez, R b Mulet, A a

a UNIVERSITAT POLITÈCNICA DE VALÈNCIA (Spain)

b UNIVERSITY OF VALENCIA (Spain)

Author keywords

Cheese; Manufacturing and maturity; Ultrasonics

Indexed keywords

COMPOSITION; DAIRY PRODUCTS; FERMENTATION; FOOD PROCESSING; NONDESTRUCTIVE EXAMINATION; THERMAL EFFECTS; ULTRASONIC VELOCITY MEASUREMENT;

LOW INTENSITY ULTRASONICS;

ULTRASONICS;

EID: 0036567445 PISSN: 0041624X EISSN: None Source Type: Journal
DOI: 10.1016/S0041-624X(02)00085-9 Document Type: Conference Paper

Times cited : (67)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.