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Application of the response surface analysis method to the study of salt and water profiles in goat's cheese salted in layers

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Application of the response surface analysis method to the study of salt and water profiles in goat's cheese salted in layers

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Santapaola, J.; Andrés Grau, AM.; Maldonado, S.; Fernández, M. (2012). Application of the response surface analysis method to the study of salt and water profiles in goat's cheese salted in layers. Journal of Food Process Engineering. 35(3):355-369. doi:10.1111/j.1745-4530.2010.00593.x

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/82877

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Title: Application of the response surface analysis method to the study of salt and water profiles in goat's cheese salted in layers
Author: Santapaola, J. Andrés Grau, Ana María Maldonado, S. Fernández, M.
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
Issued date:
Abstract:
[EN] With the purpose of determining sodium chloride and water distribution profiles, a series of analyses were carried out on goat's cheese that had been salted by a traditional method from the province of Jujuy (Argentina). ...[+]
Subjects: Salting , Cheese , Response surface
Copyrigths: Cerrado
Source:
Journal of Food Process Engineering. (issn: 0145-8876 )
DOI: 10.1111/j.1745-4530.2010.00593.x
Publisher:
Wiley
Publisher version: http://doi.org/10.1111/j.1745-4530.2010.00593.x
Type: Artículo

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