Texture and Rheological Properties of Camembert Cheeses During Ripening

YUHua-Ning-12, WANGJia-Yue-3, HANGFeng-1, LIUZhen-Min-1, LIYun-Fei-2, GUOBen-Heng-1, MEIJun-2, XIAYong-Jun-1, HOUJian-Ping-1

PDF(568 KB)
PDF(568 KB)
Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (19) : 4149-4156. DOI: 10.3864/j.issn.0578-1752.2013.19.020
STORAGE·FRESH-KEEPING·PROCESSING

Texture and Rheological Properties of Camembert Cheeses During Ripening

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2013, 46(19): 4149-4156 https://doi.org/10.3864/j.issn.0578-1752.2013.19.020

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
Share on Mendeley
PDF(568 KB)

Accesses

Citation

Detail
Sections
Recommended

/

〈 〉