Measurement of the oxidation-reduction potential of cheddar cheese

Journal of Food Science

Volumn 73, Issue 3, 2008, Pages

  Topcu, A ^a   McKinnon, I ^b   McSweeney, P L H ^c  

^a HACETTEPE UNIVERSITY   (Turkey)

^b MONASH UNIVERSITY   (Australia)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cheddar cheese; Oxidation reduction potential; Redox measurements

Indexed keywords

OXYGEN; PLATINUM;

ARTICLE; CHEESE; CHEMISTRY; ELECTROCHEMISTRY; ELECTRODE; INSTRUMENTATION; METHODOLOGY; OXIDATION REDUCTION REACTION; SENSITIVITY AND SPECIFICITY; TEMPERATURE; TIME;

CHEESE; ELECTROCHEMISTRY; ELECTRODES; OXIDATION-REDUCTION; OXYGEN; PLATINUM; SENSITIVITY AND SPECIFICITY; TEMPERATURE; TIME FACTORS;

EID: 41749119877     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00692.x     Document Type: Article

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