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Item Statistics

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

RepositoryUniversity of Queensland [UQ eSpace]
URL
Author(s)Khanal, Bal Kumari Sharma; Bhandari, Bhesh; Prakash, Sangeeta; Liu, Dasong; Zhou, Peng; Bansal, Nidhi
Item typeArticle
DOIhttps://doi.org/10.1016/j.foodhyd.2018.03.015

Usage Date Range

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

     

Country Reporting Period Total 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
Overall totals 14 2 0 0 1 0 0 0 1 1 0 1 1 0 0 0 2 1 0 0 0 1 0 0 0 0 2 0 1
Turkey 4 0 0 0 1 0 0 0 0 0 0 0 1 0 0 0 2 0 0 0 0 0 0 0 0 0 0 0 0
Russian Federation 2 2 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
United States 2 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2 0 0
Belgium 1 0 0 0 0 0 0 0 0 0 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
China 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1
Egypt 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 0 0 0 0 0 0
Thailand 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 0 0 0 0 0 0 0 0 0 0
United Kingdom 1 0 0 0 0 0 0 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Unknown 1 0 0 0 0 0 0 0 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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