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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
Journal metrics at Scopus
Article at Scopus
WOS
Journal metrics at WOS
Article at WOS
category (general)
Health professions
Social sciences
Agricultural and biological sciences
Immunology and microbiology
category (sub)
Health professions. Health professions (miscellaneous)
Social sciences. Health (social science)
Agricultural and biological sciences. Plant science
Agricultural and biological sciences. Food science
Immunology and microbiology. Microbiology
kvartiil
Q1
TTÜ department
keemia ja biotehnoloogia instituut
language
inglise
Uurimisrühm
Research group of food science and technology
Taivosalo, A., Kriščiunaite, T., Stulova, I., Part, N., Rosend, J., Sõrmus, A., Vilu, R. Ripening of hard cheese produced from milk concentrated by reverse osmosis // Foods (2019) Vol. 8, Issue 5, Art. nr. 165. https://doi.org/10.3390/foods8050165