Ultrasonic assessment of fresh cheese composition

Journal of Food Engineering

Volumn 103, Issue 2, 2011, Pages 137-146

  Telis Romero, J ^a   Vaquiro H A ^b   Bon, J ^c   Benedito, J ^c  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSIDAD DEL TOLIMA   (Colombia)

^c UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Composition; Fresh cheese; Non destructive; Ultrasound

Indexed keywords

CHEESE COMPOSITION; COMPOSITION; COOLING PROCESS; DIFFERENT EFFECTS; FAT CONTENTS; FRESH CHEESE; IN-LINE; NON-DESTRUCTIVE; QUALITY CONTROL TOOL; SEMIEMPIRICAL MODELS; ULTRASONIC ASSESSMENT; ULTRASOUND;

ULTRASONIC VELOCITY; ULTRASONIC VELOCITY MEASUREMENT; ULTRASONICS; VELOCITY;

ULTRASONIC APPLICATIONS;

EID: 78649473162     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.10.008     Document Type: Article

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