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Volumn 83, Issue 2, 2003, Pages 145-151

Texture and evolution of pH of Brie-type cheeses stored in controlled atmospheres;Texture et évolution du pH de fromages de type Brie entreposés en atmosphère contrôlée

Author keywords

Carbon dioxide; Cheese; Firmness; Nitrogen; Oxygen

Indexed keywords

CARBON DIOXIDE; NITROGEN; OXYGEN; PH EFFECTS; PROTECTIVE ATMOSPHERES; TEXTURES;

EID: 0038578687     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2003004     Document Type: Article
Times cited : (7)

References (10)
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  • 3
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    • Behaviour of packaged cheese. III. Effect of packaging on gas-metabolism of Camembert
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    • Kiermeier, F.1    Wolfseder, H.2
  • 6
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    • Migration of calcium and inorganic phosphate in Camembert-type cheeses during ripening
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    • Effect of storage atmosphere on postharvest growth of mushrooms
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  • 9
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  • 10
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    • Relation entre le pH, la composition chimique et la texture des fromages de type Camembert
    • Vassal L., Monnet V., Le Bars D., Roux C., Gripon J.C.. Relation entre le pH, la composition chimique et la texture des fromages de type Camembert, Lait 66 (1986) 341-351.
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.