A procedure for reproducible measurement of redox potential (E h) in dairy processes

Dairy Science and Technology

Volumn 93, Issue 6, 2013, Pages 675-690

  Abraham, Sophie ^a,b   Cachon, Rémy ^a   Jeanson, Sophie ^b,e   Ebel, Bruno ^a   Michelon, Damien ^a   Aubert, Cécile ^a   Rojas, Christine ^a   Feron, Gilles ^c   Beuvier, Eric ^b   Gervais, Patrick ^a   De Coninck, Joëlle ^a,d  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b Natl Inst of Agricultural Research   (France)

^c CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^d Welience Agroalimentaire et Bio Industriel   (France)

^e UMR1253   (France)

Author keywords

Cheese making; E h; Lactic acid bacteria; Metrology; Redox potential

Indexed keywords

CHEESE MAKING; CONFIDENCE INTERVAL; E H; FERMENTED DAIRY PRODUCTS; LACTIC ACID BACTERIA; MEASUREMENT SYSTEM; REDOX POTENTIALS; TECHNOLOGICAL CHARACTERISTICS;

BACTERIA; DAIRY PRODUCTS; LACTIC ACID; MEASUREMENTS; PLATINUM; REDOX REACTIONS; SECONDARY BATTERIES; SENSORS; STARTERS;

DAIRIES;

EID: 84885635374     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-013-0134-5     Document Type: Article

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