Positive effects of sequential air ventilation on cooked hard Graviera cheese ripening in an industrial ripening room-Reference-Cited by-同舟云学术

Positive effects of sequential air ventilation on cooked hard Graviera cheese ripening in an industrial ripening room

Published:2018-04 Issue: Volume:222 Page:162-168
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Corrieu G.,Perret B.,Kakouri A.,Pappas D.,Samelis J.

Funder

European Commission

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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3. Raw milk cheeses;Beuvier,2004

4. New ripening room monitoring strategies based on sequential air ventilation;Corrieu,2010

5. Proteolysis during cheese manufacture and ripening;Fox;J. Dairy Sci.,1989

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