High-resolution magic angle spinning studies of semi-hard Danbo (30+) cheese - impact of processing condition and relation to sensory perception

: Lamichhane S, Yde CC, Mielby LH, Kidmose U, Moller JR, Hammershoj M, Bertram HC

: Francesco Capozzi, Luca Laghi, Peter S Belton

Publisher: ROYAL SOCIETY OF CHEMISTRY, THOMAS GRAHAM HOUSE, SCIENCE PARK, CAMBRIDGE CB4 4WF, CAMBS, ENGLAND

: 2015

: Special Publication- Royal Society of Chemistry

: Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance

: MAGNETIC RESONANCE IN FOOD SCIENCE: DEFINING FOOD BY MAGNETIC RESONANCE

: ROY SOC CH

: 349

: 171

: 180

: 10

: 978-1-78262-031-0

: 0260-6291