Calculation of water activity in surface mould-ripened soft cheeses from their chemical composition-Reference-Cited by-同舟云学术

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Calculation of water activity in surface mould-ripened soft cheeses from their chemical composition

Published:1991-01 Issue:2 Volume:40 Page:147-157
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Esteban M.A.,Marcos A.,Alcalá M.,Gómez R.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

1. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC,1980

2. Water activity;Van den Berg,1986

3. Methods for the Chemical Analysis of Cheese;British Standards Institution,1963

4. Equations for calculation of water activity in cheese from its chemical composition: A review;Esteban;Food Chem.,1990

5. Measurement and calculation of water activity in Blue cheese;Fernández-Salguero;J. Dairy Res.,1986

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Contribution ratio of NaCl to the water activity of heshiko;NIPPON SUISAN GAKKAISHI;2018-09-15

2. Importance of Halophilic and Halotolerant Lactic Acid Bacteria in Cheeses;Food Engineering Series;2015

3. Model for changes in weight and dry matter during the ripening of a smear soft cheese under controlled temperature and relative humidity;International Dairy Journal;2007-08

4. Prediction of water activity in vegetables creams: Note 1;European Food Research and Technology;2005-12-28

5. Modelling of French Emmental cheese water activity during salting and ripening periods;Journal of Food Engineering;2004-06

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