Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening

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8 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	International Dairy Journal
Vol/bind	20
Udgave nummer	7
Sider (fra-til)	449-458
Antal sider	10
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2010.01.005
Status	Udgivet - 2010

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@article{ea640b8056a211df928f000ea68e967b,

title = "Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening",

author = "Hougaard, {Anni Bygvr{\aa}} and Ard{\"o}, {Ylva Margareta} and Richard Ipsen",

year = "2010",

doi = "10.1016/j.idairyj.2010.01.005",

language = "English",

volume = "20",

pages = "449--458",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier",

number = "7",

}

TY - JOUR

T1 - Cheese made from instant infusion pasteurized milk

T2 - rennet coagulation, cheese composition, texture and ripening

AU - Hougaard, Anni Bygvrå

AU - Ardö, Ylva Margareta

AU - Ipsen, Richard

PY - 2010

Y1 - 2010

U2 - 10.1016/j.idairyj.2010.01.005

DO - 10.1016/j.idairyj.2010.01.005

M3 - Journal article

SN - 0958-6946

VL - 20

SP - 449

EP - 458

JO - International Dairy Journal

JF - International Dairy Journal

IS - 7

ER -