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N. Tranchina
N. Tranchina
Biology
Biochemistry
Raw milk
Biotechnology
Food safety
2
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10
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チーズ多様性をsystemizingへの水分活性及びpH A合理的アプローチに基づいたチーズのコンセンサス分類【Powered by NICT】
2017
Journal of Dairy Science
A. Trmčić
R.D. Ralyea
Lisbeth Meunier-Goddik
Catherine W. Donnelly
Kathleen A. Glass
D. D’Amico
E. Meredith
M. Kehler
N. Tranchina
C. McCue
Martin Wiedmann
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Consensus categorization of cheese based on water activity and pH—A rational approach to systemizing cheese diversity
2017
Journal of Dairy Science
A. Trmčić
R.D. Ralyea
Lisbeth Meunier-Goddik
Catherine W. Donnelly
Kathleen A. Glass
D. D’Amico
E. Meredith
M. Kehler
N. Tranchina
C. McCue
Martin Wiedmann
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Citations (10)
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