Concepedia

H. J. Bartels

HJ

Statistics

Publications

2

Citations

184

H-Index

2

Active since

1987

H. J. Bartels is an author specializing in texture during ripening, texture changes during ripening, and cheese ripening microbiology.

Publications per year

1987–1987

2

Publications

2

Accelerated ripening of Gouda cheese. 2. Effect of freeze-shocked Lactobacillus helveticus on proteolysis and flavor development.

H. J. Bartels, M.E. Johnson, N. F. Olson · Milk science international/Milchwissenschaft · 1987 · 98 citations · Full text

, , +17

Accelerated ripening of Gouda cheese 1. Effect of Heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavour development

H. J. Bartels, M.E. Johnson, N. F. Olson · Milk science international/Milchwissenschaft · 1987 · 86 citations · Full text

, , +17

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