CORE
CO
nnecting
RE
positories
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Research partnership
About
About
About us
Our mission
Team
Blog
FAQs
Contact us
Community governance
Governance
Advisory Board
Board of supporters
Research network
Innovations
Our research
Labs
Filters
2 research outputs found
Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese
Author
A Marcos
A Rulikowska
+50 more
AJ Pastorino
AS Arboatti
B Ganesan
BE Terzaghi
BM Paulson
Catherine M. McCarthy
D Sánchez-Macías
DJ McMahon
DK Hickey
DL Hekken van
DM Irvine
E Thibaudeau
FJ He
J Czarnacka-Szymani
J Hou
J Hou
J Ramírez-Nuñez
JE Henney
KK Møller
KM Flegal
KN Jordan
KW Turner
LM Huffman
M Kelly
M Ragosa
MA Fenelon
MA Fenelon
MA Murtaza
MA Rudan
Martin G. Wilkinson
ME Johnson
MG Wilkinson
MH Tunick
NM Rynne
NR Rogers
P Upreti
PA Swearingen
Philip M. Kelly
S Skeie
SAS Institute
Shakeel-Ur-Rehman
SJ Labrie
TD Thomas
Timothy P. Guinee
TP Guinee
TP Guinee
VM Rűegg
X Ma
Y Lu
YE Chou
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
Full text link
Crossref
Hot brining of pasta filata cheese: effect of sodium and calcium chloride on composition, yield, and hardness
Author
AE Post
Alla Kunz
+25 more
AO Karlsson
AS Arboatti
B Bähler
B Ganesan
Balz Bähler
BM Paulson
CG Kruif de
F Gaucheron
F Locci
IDF
J Luo
Jörg Hinrichs
MD Angelis
MK Rowney
MR Guo
PS Kindstedt
PS Kindstedt
R Hussain
S Francolino
S Henneberry
S Nöbel
TP Guinee
TP Guinee
VDLUFA
Z Zhao
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
No full text
