Ruyssen T, Janssens M, Van Gasse B, Van Laere D, Van der Eecken N, De Meerleer M, Vermeiren L, Van Hoorde K, Martins J, Uyttendaele M, De Vuyst L. Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese.
Int Dairy J 2013. [DOI:
10.1016/j.idairyj.2013.04.009]
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