TY  - JOUR
AU  - Velasco De Diego, Raquel
AU  - Ordóñez Pereda, Juan Antonio
AU  - Cabeza Briales, María Concepción
AU  - Cambero Rodríguez, María Isabel
PY  - 2016
DO  - 10.1016/j.lwt.2016.02.020
SN  - 0023-6438
UR  - https://hdl.handle.net/20.500.14352/96751
T2  - LWT - Food Science and Technology
AB  - The effects of E-beam radiation at doses up to 3 kGy on mechanical and colorimetric parameters and sensory attributes of Camembert and Brie cheeses and their behaviour during storage at 4 and 14 °C were studied using response surface methodology....
LA  - eng
M2  - 1
PB  - Elsevier
KW  - Soft mould-ripened cheese
KW  - E-beam radiation
KW  - Sensory quality
KW  - Textural attributes
KW  - Response surface methodolgy
TI  - Effect of E-beam sanitation of surface mould cheese on texture and sensory attributes
TY  - journal article
VL  - 70
ER  -