Assessment of carbon dioxide solubility coefficients for semihard cheeses: The effect of temperature and fat content

European Food Research and Technology

Volumn 229, Issue 2, 2009, Pages 287-294

  Jakobsen, Marianne ^a   Jensen, Pernille Nygaard ^a   Risbo, Jens ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Carbon dioxide; Cheese; Henry's law constants; Solubility

Indexed keywords

CHEESE; CONCENTRATION OF; EFFECT OF TEMPERATURE; FAT CONTENTS; HEADSPACE; HENRY'S LAW CONSTANT; HENRY'S LAW CONSTANTS; LINEAR RELATIONSHIPS; SEMI-HARD CHEESE; SOLUBILITY PROPERTIES; TEMPERATURE VARIATION; WATER PHASE;

SOLUBILITY; TERNARY SYSTEMS; THERMAL EFFECTS; WATER CONTENT;

CARBON DIOXIDE;

EID: 67649094122     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1059-3     Document Type: Article

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