Quantifying blistering and browning properties of Mozzarella cheese. Part I: Cheese made with different starter cultures

Food Research International

Volumn 54, Issue 1, 2013, Pages 912-916

  Ma, Xixiu ^a   James, Bryony ^a   Balaban, Murat O ^a   Zhang, Lu ^b   Emanuelsson Patterson, Emma A C ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Blistering; Browning; Free oil; Starter cultures

Indexed keywords

BLISTERING; BROWNING; CHEESE COMPOSITION; FREE OIL; FUNCTIONAL PROPERTIES; IMAGE ANALYSIS TECHNIQUES; MACHINE VISION SYSTEMS; STARTER CULTURES;

COMPUTER VISION;

MOISTURE;

EID: 84886283517     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.06.007     Document Type: Article

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