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MODELLING OF THE PHENOLIC COMPOUNDS PENETRATION DURING SMOKING OF CHEESE

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:   No Citation available.
Authors:   Stefan Cenkowski, Arnie Hydamaka

The objectives of this research project were to determine the distribution of smoke throughout a block of cheese over the processing time and during cheese aging, and to determine the diffusivity of phenolics as a smoke compound during cheese processing in a smoke house.

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