Assessment of carbon dioxide solubility coefficients for semihard cheeses: the effect of temperature and fat content

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Assessment of carbon dioxide solubility coefficients for semihard cheeses : the effect of temperature and fat content. / Jakobsen, Marianne; Jensen, Pernille Nygaard; Risbo, Jens.

In: European Food Research and Technology, Vol. 229, No. 2, 2009, p. 287-294.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Jakobsen, M, Jensen, PN & Risbo, J 2009, 'Assessment of carbon dioxide solubility coefficients for semihard cheeses: the effect of temperature and fat content', European Food Research and Technology, vol. 229, no. 2, pp. 287-294. https://doi.org/10.1007/s00217-009-1059-3

APA

Jakobsen, M., Jensen, P. N., & Risbo, J. (2009). Assessment of carbon dioxide solubility coefficients for semihard cheeses: the effect of temperature and fat content. European Food Research and Technology, 229(2), 287-294. https://doi.org/10.1007/s00217-009-1059-3

Vancouver

Jakobsen M, Jensen PN, Risbo J. Assessment of carbon dioxide solubility coefficients for semihard cheeses: the effect of temperature and fat content. European Food Research and Technology. 2009;229(2):287-294. https://doi.org/10.1007/s00217-009-1059-3

Author

Jakobsen, Marianne ; Jensen, Pernille Nygaard ; Risbo, Jens. / Assessment of carbon dioxide solubility coefficients for semihard cheeses : the effect of temperature and fat content. In: European Food Research and Technology. 2009 ; Vol. 229, No. 2. pp. 287-294.

Bibtex

@article{79a331d05fd311dea8de000ea68e967b,
title = "Assessment of carbon dioxide solubility coefficients for semihard cheeses: the effect of temperature and fat content",
author = "Marianne Jakobsen and Jensen, {Pernille Nygaard} and Jens Risbo",
year = "2009",
doi = "10.1007/s00217-009-1059-3",
language = "English",
volume = "229",
pages = "287--294",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
number = "2",

}

RIS

TY - JOUR

T1 - Assessment of carbon dioxide solubility coefficients for semihard cheeses

T2 - the effect of temperature and fat content

AU - Jakobsen, Marianne

AU - Jensen, Pernille Nygaard

AU - Risbo, Jens

PY - 2009

Y1 - 2009

U2 - 10.1007/s00217-009-1059-3

DO - 10.1007/s00217-009-1059-3

M3 - Journal article

VL - 229

SP - 287

EP - 294

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 2

ER -

ID: 12794874