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Kinetic models of quality parameters of spreadable processed Gouda cheese during storage
The aim of the study was to prepare mathematical models based on the Arrhenius equation as predictive tools for the assessment of changes in quality parameters during the storage of spreadable Gouda cheese at temperatures of 8, 20 and 30 °C. The activation energy value and the chemical reaction rate...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Singapore
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6170284/ https://www.ncbi.nlm.nih.gov/pubmed/30319848 http://dx.doi.org/10.1007/s10068-018-0377-2 |