Brining of Gouda Type of Cheese Curd at High Pressure and its Effect on the Cheese Serum

机译：高达干酪干酪凝乳的高压咸化及其对干酪血清的影响

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Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, University of Ghent, Coupure Links 653, B-9000 Gent, Belgium

机译：根特大学农业与应用生物科学学院食品技术与营养系，Coupure Links，653-B-9000，比利时根特

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《High pressure food science, bioscience and chemistry》|1997年|p.200-206|共7页
会议地点 Reading(GB)
作者
W.Messens; A.Huyghebaert;
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正文语种 eng
中图分类轻工业、手工业;
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1. High pressure brining of Gouda cheese and its effect on the cheese serum [J] . Messens W, Dewettinck K, Camp J van, LWT-Food Science & Technology . 1998,第6期

机译：高达干酪的高压咸水及其对干酪浆的影响
2. Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese. [J] . Ruyssen T, Janssens M, Gasse B. van, International Dairy Journal . 2013,第2期

机译：基于感官，分析和高场 1 H核磁共振波谱测定的Gouda奶酪的表征：辅助培养和盐水成分对钠减少的Gouda奶酪的影响。
3. Transport of sodium chloride and water in Gouda cheese as affected by high-pressure brining [J] . Messens W, Dewettinck K, Huyghebaert A International Dairy Journal . 1999,第8期

机译：受高压盐水影响的Gouda奶酪中氯化钠和水的运输
4. Brining of Gouda Type of Cheese Curd at High Pressure and its Effect on the Cheese Serum [C] . W.Messens, A.Huyghebaert Joint meeting of the European High Pressure Research Group and Food Chemistry Group of The Royal Society of Chemistry on high pressure food science, bioscience and chemistry . 1998

机译：高压玉米奶酪凝乳的豆类凝乳及其对奶酪血清的影响
5. Product formulation and consumer acceptability of processed cheese made with different types of cocoas and chocolates & product formulation and quantitative descriptive analysis of aged cheddar cheese with different types of chocolate inclusions. [D] . Royyala, Vishal Kumar. 2008

机译：用不同类型的可可和巧克力制成的加工奶酪的产品配方和消费者接受度，以及用不同类型的巧克力夹杂物制成的切达干酪的产品配方和定量描述分析。
6. Effect of a cheese rich in angiotensin-converting enzyme-inhibiting peptides (Gamalost®) and a Gouda-type cheese on blood pressure: results of a randomised trial [O] . Rita Nilsen, Are H. Pripp, Arne T. Høstmark, 2016

机译：富含血管紧张素转化酶抑制肽的奶酪（Gamalost®）和荷兰扁豆型奶酪对血压的影响：一项随机试验的结果
7. Effect of a cheese rich in angiotensin-converting enzyme-inhibiting peptides (Gamalost®) and a Gouda-type cheese on blood pressure: results of a randomised trial [O] . Rita Nilsen, Are H. Pripp, Arne T. Høstmark, 2016

机译：富含血管紧张素转换酶抑制肽（Gamalost®）和Gouda型奶酪的奶酪对血压的影响：随机试验的结果

Brining of Gouda Type of Cheese Curd at High Pressure and its Effect on the Cheese Serum

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