Utilisation of the experimental design methodology to reduce browning defects in hard cheeses technology

Journal of Food Engineering

Volumn 68, Issue 4, 2005, Pages 481-490

  Yann, Demarigny ^a   Didier, Hennequin ^b   Daniel, Barillier ^b  

^a ISARAlyon   (France)

^b UNIVERSITÉ DE CAEN   (France)

Author keywords

Browning defects; Experimental design; Hard cheeses

Indexed keywords

ACIDITY; BACTERIA; COLOR; GLUCOSE; OPTIMIZATION; STRAIN;

BACTERIAL METABOLISMS; BROWNING DEFECTS; CHEESE TECHNOLOGY;

DAIRY PRODUCTS;

EID: 12344320276     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.06.025     Document Type: Article

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