Eye formation in semi-hard cheese: X-ray computed tomography as a non-invasive tool for assessing the influence of adjunct lactic acid bacteria

Dairy Science and Technology

Volumn 93, Issue 2, 2013, Pages 135-149

  Guggisberg, Dominik ^a   Fröhlich Wyder, Marie Therese ^a   Irmler, Stefan ^a   Greco, Mark ^b,c   Wechsler, Daniel ^a   Schuetz, Philipp ^d  

^a AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

^b University of Bath   (United Kingdom)

^c VETSUISSE FACULTY UNIVERSITY OF ZURICH   (Switzerland)

^d SWISS FEDERAL LABORATORIES FOR MATERIALS SCIENCE AND TECHNOLOGY   (Switzerland)

Author keywords

Eye formation; Eye volume determination; Lactobacillus casei; Lactobacillus plantarum; Semi hard cheese; X ray computed tomography

Indexed keywords

EYE FORMATION; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; SEMI-HARD CHEESE; VOLUME DETERMINATION; X-RAY COMPUTED TOMOGRAPHY;

AMINO ACIDS; BACILLI; CARBON DIOXIDE; NONINVASIVE MEDICAL PROCEDURES; X RAYS;

COMPUTERIZED TOMOGRAPHY;

EID: 84877660568     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-012-0105-2     Document Type: Article

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