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Kinetic models of quality parameters of spreadable processed Gouda cheese during storage

Dorota Weiss1, Jerzy Stangierski1, Hanna Maria Baranowska2

  • 11Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznan, Poland.

Food Science and Biotechnology
|October 16, 2018
PubMed

Keywords:
Arrhenius equationKinetic modelsProcessed cheeseShelf-life modelling

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