Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture

International Dairy Journal

Volumn 17, Issue 8, 2007, Pages 954-960

  Abraham, Sophie ^a,b   Cachon, Rémy ^a   Colas, Bernard ^c   Feron, Gilles ^a   De Coninck, Joëlle ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b Natl Inst of Agricultural Research   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Camembert cheese; Eh gradient; Microelectrode; pH gradient; Texture

Indexed keywords

MICROELECTRODES; OXIDATION; PH EFFECTS; TEXTURES;

CAMEMBERT CHEESE; CHEESE RIPENING; EH GRADIENT; PH GRADIENT; REDOX POTENTIAL;

DAIRY PRODUCTS;

EID: 34147094243     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.12.010     Document Type: Article

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