Evaluation of the structural changes of cantal cheese throughout ripening by synchronous fluorescence spectroscopy and rheology methods

Journal of Applied Sciences Research

Volumn 7, Issue 12, 2011, Pages 1992-2000

  Othman, Shaima H ^a   Abbas, Khaled A ^b   Lebecque, A ^b   Bayoumi, R ^b   Ibrahim, G A ^c   Degheidi, M A ^a  

^a Fayoum University   (Egypt)

^b UPSP Unité de Recherche CALITYSS Consommateur   (France)

^c NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Cantal cheese; Chemometrics; Colour; Rheology; Structure; Synchronous fluorescence spectroscopy; Texture

Indexed keywords

EID: 84857391690     PISSN: 1816157X     EISSN: 1819544X     Source Type: Journal    
DOI: None     Document Type: Article

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