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Authors
Schmidt, Florian https://orcid.org/0000-0003-0136-671X
Hinrichs, Jörg
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Funding
Funding for this research was provided by:
Universität Hohenheim
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Article History
Received: 17 April 2023
Accepted: 22 June 2024
First Online: 28 June 2024
Declarations
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: Manuscript: Frozen cheese curd as an intermediate for cheese making – Homogenization as a tool to regain techno-functional properties. Journal of Food Measurement and Characterization. Authors: Florian Schmidt, Jörg Hinrichs. The authors have no relevant financial or non-financial interests to disclose.
