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| Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening |
| Ho-Jung Jung, Eun-Jung Ko, Hae-Soo Kwak |
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Anim Biosci. 2013;26(12):1773-1780. Published online December 1, 2013 DOI: https://doi.org/10.5713/ajas.2013.13255 |
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Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening Asian-Australasian Journal of Animal Sciences. 2013;26(12):1773-1780  Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening Journal of Dairy Science. 2013;96(4):1972-1983 Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis Journal of Food Science. 2015;80(12):C2740-C2750 TEXTURE PROPERTIES OF GOUDA CHEESE Journal of Sensory Studies. 2007;22(5):493-506 Multivariate Analysis of the Organic Acids Content of Gouda type Cheese during Ripening Journal of Food Composition and Analysis. 2000;13(6):949-960 Effect of enhanced proteolysis on formation of biogenic amines by lactobacilli during Gouda cheese ripening International Journal of Food Microbiology. 1998;44(1-2):15-20 Production of fat-derived (flavour) compounds during the ripening of Gouda cheese International Dairy Journal. 2005;15(6-9):733-740 Yeast profile in Gouda cheese during processing and ripening International Journal of Food Microbiology. 1998;41(3):185-194 Effect of paracasein degradation on sensory properties of Gouda cheese Nahrung/Food. 2003;47(6):383-387 Sensory and chemical properties of Gouda cheese Journal of Dairy Science. 2018;101(3):1967-1989 |
