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Thermodynamic analysis of salting cheese process

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Velazquez-Varela, J.; Fito Suñer, PJ.; Castro Giráldez, M. (2014). Thermodynamic analysis of salting cheese process. Journal of Food Engineering. 130:36-44. doi:10.1016/j.jfoodeng.2014.01.017

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Title: Thermodynamic analysis of salting cheese process
Author: Velazquez-Varela, Jose Fito Suñer, Pedro José Castro Giráldez, Marta
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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[EN] The manufacture of cheese is a complex process which involves several phases and biochemical transformations. All these variables have important influence over the performance, composition and quality of cheese. ...[+]
Subjects: Cheese , Salting process , Nonlinear irreversible thermodynamic model
Copyrigths: Cerrado
Journal of Food Engineering. (issn: 0260-8774 ) (eissn: 1873-5770 )
DOI: 10.1016/j.jfoodeng.2014.01.017
Publisher version: http://doi.org/10.1016/j.jfoodeng.2014.01.017
Author J. Velazquez-Varela thanks the Consejo Nacional de Ciencia y Tecnologia (CONACyT) of Mexico for their support.
Type: Artículo

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