dc.contributor.author | Skeie, Siv Borghild | |
dc.contributor.author | Alseth, Gerd Marit | |
dc.contributor.author | Østlie, Hilde Marit | |
dc.contributor.author | Abrahamsen, Roger K. | |
dc.contributor.author | Johansen, Anne-Grethe | |
dc.contributor.author | Øyaas, Jorun | |
dc.date.accessioned | 2017-10-24T06:27:24Z | |
dc.date.available | 2017-10-24T06:27:24Z | |
dc.date.created | 2013-08-30T22:52:11Z | |
dc.date.issued | 2013 | |
dc.identifier.citation | International Dairy Journal. 2013, 33 153-162. | nb_NO |
dc.identifier.issn | 0958-6946 | |
dc.identifier.uri | http://hdl.handle.net/11250/2461539 | |
dc.language.iso | eng | nb_NO |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/deed.no | * |
dc.title | Improvement of the quality of low-fat cheese using a two step strategy | nb_NO |
dc.type | Journal article | nb_NO |
dc.type | Peer reviewed | nb_NO |
dc.description.version | acceptedVersion | nb_NO |
dc.source.pagenumber | 153-162 | nb_NO |
dc.source.volume | 33 | nb_NO |
dc.source.journal | International Dairy Journal | nb_NO |
dc.identifier.doi | 10.1016/j.idairyj.2013.04.003 | |
dc.identifier.cristin | 1046016 | |
dc.relation.project | Norges forskningsråd: 185041 | nb_NO |
dc.relation.project | Norges forskningsråd: 208674/F50 | nb_NO |
cristin.unitcode | 192,12,0,0 | |
cristin.unitname | Kjemi, bioteknologi og matvitenskap | |
cristin.ispublished | true | |
cristin.fulltext | postprint | |
cristin.qualitycode | 2 | |