Determining effects of freezing on pasta filata and non-pasta filata Mozzarella cheeses by nuclear magnetic resonance imaging

Journal of Dairy Science

Volumn 86, Issue 8, 2003, Pages 2525-2536

  Kuo, M I ^a   Anderson, M E ^a   Gunasekaran, S ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Mozzarella cheese; MRI; Self diffusion coefficient; T2 relaxation

Indexed keywords

ARTICLE; CHEESE; FOOD FREEZING; FOOD PRESERVATION; FREEZING; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHYSICAL CHEMISTRY; TIME;

CHEESE; CHEMISTRY, PHYSICAL; FOOD PRESERVATION; FREEZING; FROZEN FOODS; MAGNETIC RESONANCE SPECTROSCOPY; TIME FACTORS;

EID: 2142688089     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73847-8     Document Type: Article

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