Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content. / Møller, Kirsten Kastberg; Rattray, Fergal Patrick; Bredie, Wender Laurentius Petrus; Ardö, Ylva Margareta.

In: Journal of Dairy Science, Vol. 96, No. 4, 2013, p. 1953-1971.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Møller, KK, Rattray, FP, Bredie, WLP & Ardö, YM 2013, 'Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content', Journal of Dairy Science, vol. 96, no. 4, pp. 1953-1971. https://doi.org/10.3168/jds.2012-5524

APA

Møller, K. K., Rattray, F. P., Bredie, W. L. P., & Ardö, Y. M. (2013). Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content. Journal of Dairy Science, 96(4), 1953-1971. https://doi.org/10.3168/jds.2012-5524

Vancouver

Møller KK, Rattray FP, Bredie WLP, Ardö YM. Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content. Journal of Dairy Science. 2013;96(4):1953-1971. https://doi.org/10.3168/jds.2012-5524

Author

Møller, Kirsten Kastberg ; Rattray, Fergal Patrick ; Bredie, Wender Laurentius Petrus ; Ardö, Ylva Margareta. / Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content. In: Journal of Dairy Science. 2013 ; Vol. 96, No. 4. pp. 1953-1971.

Bibtex

@article{bf91d68cc11445309ac80007b46e1937,
title = "Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content",
author = "M{\o}ller, {Kirsten Kastberg} and Rattray, {Fergal Patrick} and Bredie, {Wender Laurentius Petrus} and Ard{\"o}, {Ylva Margareta}",
year = "2013",
doi = "10.3168/jds.2012-5524",
language = "English",
volume = "96",
pages = "1953--1971",
journal = "Journal of Dairy Science",
issn = "0022-0302",
publisher = "Elsevier",
number = "4",

}

RIS

TY - JOUR

T1 - Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

AU - Møller, Kirsten Kastberg

AU - Rattray, Fergal Patrick

AU - Bredie, Wender Laurentius Petrus

AU - Ardö, Ylva Margareta

PY - 2013

Y1 - 2013

U2 - 10.3168/jds.2012-5524

DO - 10.3168/jds.2012-5524

M3 - Journal article

C2 - 23522101

VL - 96

SP - 1953

EP - 1971

JO - Journal of Dairy Science

JF - Journal of Dairy Science

SN - 0022-0302

IS - 4

ER -

ID: 45127274