Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese

Food Chemistry

Volumn 192, Issue , 2016, Pages 805-812

  Acerbi, F ^a   Guillard, V ^a   Guillaume, C ^a   Gontard, N ^a  

^a UMR IATE   (France)

Author keywords

Carbon dioxide; Semi hard cheese; Solubility

Indexed keywords

MOLECULES; SOLUBILITY; THERMODYNAMIC PROPERTIES;

CHEESE RIPENING; CO2 SOLUBILITY; PROTEIN CONTENTS; SALT CONTENT; SEMI-HARD CHEESE; WATER MOLECULE; WATER PHASE;

CARBON DIOXIDE;

CARBON DIOXIDE; SODIUM CHLORIDE; CALCIUM;

ARTICLE; CHEESE RIPENING; CHEMICAL ANALYSIS; FOOD COMPOSITION; MOISTURE; PROTEIN CONTENT; SAMPLING; SOLUBILITY; TEMPERATURE; WATER CONTENT; ANALYSIS; CHEESE; CHEMISTRY; FOOD HANDLING; PROCEDURES;

CALCIUM; CARBON DIOXIDE; CHEESE; FOOD HANDLING;

EID: 84938152627     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.049     Document Type: Article

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