Crystal fingerprinting: elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind cheeses using powder x-ray diffractometry

Crystals in cheese may be considered defects or positive features, depending on the variety and mode of production (industrial, artisanal). Powder x-ray diffractometry (PXRD) offers a simple means to identify and resolve complex combinations of crystals that contribute to cheese characteristics. The...

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Detalles Bibliográficos
Autores principales: Tansman, G. F., Kindstedt, P. S., Hughes, J. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Paris 2015
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4768243/
https://www.ncbi.nlm.nih.gov/pubmed/27034746
http://dx.doi.org/10.1007/s13594-015-0225-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4768243/
https://www.ncbi.nlm.nih.gov/pubmed/27034746
http://dx.doi.org/10.1007/s13594-015-0225-6

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