IRUS-ANZ has moved. From January 2022, new monthly statistics will only be added to the IRUS R5 service. This site is archived. All statistics up to December 2021 will remain available on this site.

Item Statistics

Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions

RepositoryUniversity of Queensland [UQ eSpace]
URL
Author(s)Sharma Khanal, Bal Kumari; Budiman, Chrysanthea; Hodson, Mark P.; Plan, Manuel R.R.; Prakash, Sangeeta; Bhandari, Bhesh; Bansal, Nidhi
Item typeArticle
DOIhttps://doi.org/10.1016/j.jfoodeng.2018.08.019

Usage Date Range

Note: Daily statistics are only available for the last six weeks.

     

Reporting Period Total 2021-12-05 2021-12-06 2021-12-07 2021-12-08 2021-12-09 2021-12-10 2021-12-11 2021-12-12 2021-12-13 2021-12-14 2021-12-15 2021-12-16 2021-12-17 2021-12-18 2021-12-19 2021-12-20 2021-12-21 2021-12-22 2021-12-23 2021-12-24 2021-12-25 2021-12-26 2021-12-27 2021-12-28 2021-12-29 2021-12-30 2021-12-31 2022-01-01 2022-01-02 2022-01-03
7 1 0 1 0 1 0 0 0 0 1 0 0 0 0 0 0 0 1 1 0 0 0 0 0 0 0 0 0 0 1
Jisc logo Cranfield logo CAVAL logo