A Mathematical Model of the Ripening of Cheddar Cheese
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-23413-7_143
Reference4 articles.
1. Kim, J.K., Starzak, K., Preckshot, G.W., Marshall, R., Bajpai, R.K.: Critical reactions in ripening of cheeses - a kinetic analysis. Appl. Biochem. Biotechnol. 45, pp. 51–68 (1994)
2. Marsili, R.: Monitoring chemical changes in cheddar cheese during ageing by high performance liquid chromatography and gas chromatography techniques. J. Dairy Sci. 68, 3155–3161 (1985)
3. Singh, T.K., Drake, M.A., Cadwallader, K.R.: Flavor of cheddar cheese: a chemical and sensory perspective. Compr. Rev. Food Sci. Food Saf. 2, 166–189 (2003)
4. Sweatman, W.L., Psaltis, S., Dargaville, S., Fitt, A., Gibb, T., Lawson, B., Marion, K.: The mathematical modelling of cheese ripening. ANZIAM J. 55, M1–M38 (2014)
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