Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese
Loudiyi, M., Karoui, R., Rutledge, D.N., Lavigne, R., Montel, M.-C., Aït-Kaddour, A.Volume:
73
Language:
english
Journal:
International Dairy Journal
DOI:
10.1016/j.idairyj.2017.05.004
Date:
October, 2017
File:
PDF, 1.06 MB
english, 2017