Salt Crust Development
Salt Crust Development is a cheese surface phenomenon characterized by the formation of a coherent, concentrated layer of salt crystals on the exterior of cheese during the salting process, resulting from the migration of moisture and dissolution-precipitation dynamics at the cheese-environment interface.
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Salomé M. S. Shokri‐Kuehni, Thomas Vetter, Colin Webb et al. · Geophysical Research Letters · 2017 · 108 citations · Full text
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Chinese Academy of Sciences
Beijing, China
3 h-index
6 publications
114 citations
Ben-Gurion University of the Negev
Beersheba, Israel
3 h-index
5 publications
320 citations
Xinjiang Institute of Ecology and Geography
Ürümqi, China
3 h-index
6 publications
114 citations
The University of Texas at Austin
Austin, United States
2 h-index
4 publications
128 citations
University of Southampton
Southampton, United Kingdom
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2 publications
73 citations
University of Chinese Academy of Sciences
Beijing, China
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4 publications
84 citations

University of the Witwatersrand
Johannesburg, South Africa
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3 publications
72 citations

Centre National de la Recherche Scientifique
Paris, France
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6 publications
160 citations
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