Search Results - Ipsen, R.H

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    Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

    Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images by Johansen, S.M.B, Laugesen, J.L, Janhoj, T, Ipsen, R.H, Frost, M.B

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    Cheese made from instant infusion pasteurized milk: Rennet coagulation, cheese composition, texture and ripening

    Cheese made from instant infusion pasteurized milk: Rennet coagulation, cheese composition, texture and ripening by Hougaard, A.B., Ardö, Y., Ipsen, R.H.

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    WITHDRAWN: Front face fluorescence spectroscopy and multi-way data analysis for characterization of milk pasteurized using instant infusion

    WITHDRAWN: Front face fluorescence spectroscopy and multi-way data analysis for characterization of milk pasteurized using instant infusion by Hougaard, A.B., Lawaetz, A.J., Ipsen, R.H.

    Published in Food chemistry
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