Ripening of hard cheese produced from milk concentrated by reverse osmosis
author
Taivosalo, Anastassia
Kriščiunaite, Tiina
Stulova, Irina
Part, Natalja
Rosend, Julia
Sõrmus, Aavo
Vilu, Raivo
statement of authorship
Taivosalo, Anastassia; Kriščiunaite, Tiina; Stulova, Irina; Part, Natalja; Rosend, Julia; Sõrmus, Aavo; Vilu, Raivo
source
Foods
publisher
MDPI
journal volume number month
Vol. 8, Issue 5
year of publication
2019
pages
Art. nr. 165
url
https://doi.org/10.3390/foods8050165
subject term
juustutööstus
piimatooted
juust
lenduvad ühendid
osmoos
membraantehnoloogia
keyword
Cheese ripening
Concentrated milk
Hard cheese
Reverse osmosis
Volatile compounds
ISSN
2304-8158
notes
Bibliogr.: 54 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/21100898636
https://www.scopus.com/record/display.uri?eid=2-s2.0-85069758489&origin=inward&txGid=ba9bdb5f53cd940a7639b068c3754bd5
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2021
https://www.webofscience.com/wos/woscc/full-record/WOS:000470961300023
category (general)
Health professions
Terviseametid
Social sciences
Sotsiaalteadused
Agricultural and biological sciences
Põllumajandus- ja bioloogiateadused
Immunology and microbiology
Immunoloogia ja mikrobioloogia
category (sub)
Health professions. Health professions (miscellaneous)
Terviseametid. Terviseametid (mitmesugused)
Social sciences. Health (social science)
Sotsiaalteadused. Tervis (sotsiaalteadus)
Agricultural and biological sciences. Plant science
Põllumajandus- ja bioloogiateadused. Taimeteadus
Agricultural and biological sciences. Food science
Põllumajandus- ja bioloogiateadused. Toiduteadus
Immunology and microbiology. Microbiology
Immunoloogia ja mikrobioloogia. Mikrobioloogia
quartile
Q1
TalTech department
keemia ja biotehnoloogia instituut
language
inglise
Reserch Group
Research group of food science and technology
,
Toidusüsteemide uurimisrühm (kuni 2022)