Modeling and Simulation in Temperature Control in Milk Coagulation for Edam Cheese Production Using Fuzzy Logic
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-97-3289-0_36
Reference14 articles.
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2. Decadt H, De Vuyst L (2023) Insights into the microbiota and defects of present-day Gouda cheese productions. Curr Opin Food Sci 52:101044
3. Wodecki E et al (1984) Effect of water content on the hardness of Edam cheese. J Food Eng 3(4):295–305
4. Düsterhöft EM, Engels W, van den Berg G (2016) Cheese: Dutch-Type Cheeses. In: Reference module in food science. Elsevier
5. Kongo JM, Malcata FX (2016) Cheese: types of cheese—medium. In: Caballero B, Finglas PM, Toldrá F (eds) Encyclopedia of food and health. Academic Press, Oxford, pp 755–762
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