Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening

Research output: Contribution to journalJournal articlepeer-review

Standard

Cheese made from instant infusion pasteurized milk : rennet coagulation, cheese composition, texture and ripening. / Hougaard, Anni Bygvrå; Ardö, Ylva Margareta; Ipsen, Richard.

In: International Dairy Journal, Vol. 20, No. 7, 2010, p. 449-458.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Hougaard, AB, Ardö, YM & Ipsen, R 2010, 'Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening', International Dairy Journal, vol. 20, no. 7, pp. 449-458. https://doi.org/10.1016/j.idairyj.2010.01.005

APA

Hougaard, A. B., Ardö, Y. M., & Ipsen, R. (2010). Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening. International Dairy Journal, 20(7), 449-458. https://doi.org/10.1016/j.idairyj.2010.01.005

Vancouver

Hougaard AB, Ardö YM, Ipsen R. Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening. International Dairy Journal. 2010;20(7):449-458. https://doi.org/10.1016/j.idairyj.2010.01.005

Author

Hougaard, Anni Bygvrå ; Ardö, Ylva Margareta ; Ipsen, Richard. / Cheese made from instant infusion pasteurized milk : rennet coagulation, cheese composition, texture and ripening. In: International Dairy Journal. 2010 ; Vol. 20, No. 7. pp. 449-458.

Bibtex

@article{ea640b8056a211df928f000ea68e967b,
title = "Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening",
author = "Hougaard, {Anni Bygvr{\aa}} and Ard{\"o}, {Ylva Margareta} and Richard Ipsen",
year = "2010",
doi = "10.1016/j.idairyj.2010.01.005",
language = "English",
volume = "20",
pages = "449--458",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",
number = "7",

}

RIS

TY - JOUR

T1 - Cheese made from instant infusion pasteurized milk

T2 - rennet coagulation, cheese composition, texture and ripening

AU - Hougaard, Anni Bygvrå

AU - Ardö, Ylva Margareta

AU - Ipsen, Richard

PY - 2010

Y1 - 2010

U2 - 10.1016/j.idairyj.2010.01.005

DO - 10.1016/j.idairyj.2010.01.005

M3 - Journal article

VL - 20

SP - 449

EP - 458

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

IS - 7

ER -

ID: 19523716