Standard
Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk. / Alemu, Yonas Hailu; Hansen, Egon Bech; Seifu, Eyassu; Petersen, Mikael Agerlin; Lametsch, Rene; Rattray, Fergal Patrick; Ipsen, Richard.
In:
International Dairy Journal, Vol. 81, 2018, p. 122-130.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Alemu, YH, Hansen, EB, Seifu, E
, Petersen, MA, Lametsch, R, Rattray, FP
& Ipsen, R 2018, '
Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk',
International Dairy Journal, vol. 81, pp. 122-130.
https://doi.org/10.1016/j.idairyj.2018.01.007APA
Alemu, Y. H., Hansen, E. B., Seifu, E.
, Petersen, M. A., Lametsch, R., Rattray, F. P.
, & Ipsen, R. (2018).
Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk.
International Dairy Journal,
81, 122-130.
https://doi.org/10.1016/j.idairyj.2018.01.007Vancouver
Alemu YH, Hansen EB, Seifu E
, Petersen MA, Lametsch R, Rattray FP et al.
Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk.
International Dairy Journal. 2018;81:122-130.
https://doi.org/10.1016/j.idairyj.2018.01.007Author
Alemu, Yonas Hailu ; Hansen, Egon Bech ; Seifu, Eyassu ; Petersen, Mikael Agerlin ; Lametsch, Rene ; Rattray, Fergal Patrick ; Ipsen, Richard. / Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk. In: International Dairy Journal. 2018 ; Vol. 81. pp. 122-130.
Bibtex
@article{b6ed3a9d2daf478aafdaaf0044d1dbf6,
title = "Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk",
author = "Alemu, {Yonas Hailu} and Hansen, {Egon Bech} and Eyassu Seifu and Petersen, {Mikael Agerlin} and Rene Lametsch and Rattray, {Fergal Patrick} and Richard Ipsen",
year = "2018",
doi = "10.1016/j.idairyj.2018.01.007",
language = "English",
volume = "81",
pages = "122--130",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk
AU - Alemu, Yonas Hailu
AU - Hansen, Egon Bech
AU - Seifu, Eyassu
AU - Petersen, Mikael Agerlin
AU - Lametsch, Rene
AU - Rattray, Fergal Patrick
AU - Ipsen, Richard
PY - 2018
Y1 - 2018
U2 - 10.1016/j.idairyj.2018.01.007
DO - 10.1016/j.idairyj.2018.01.007
M3 - Journal article
VL - 81
SP - 122
EP - 130
JO - International Dairy Journal
JF - International Dairy Journal
SN - 0958-6946
ER -
