1
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Lim QY, Cheng LH. A review on stringiness property of cheese and the measuring technique. J Texture Stud 2023. [PMID: 37985234 DOI: 10.1111/jtxs.12815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 10/21/2023] [Accepted: 11/07/2023] [Indexed: 11/22/2023]
Abstract
This review paper provides a deep understanding of stringiness property in a cheese product. Stringiness is used to describe the extended continuous strand of a molten cheese, especially mozzarella cheese. Stringiness is often described quantitatively by stretch length, as well as qualitative definition which focuses on the dimension of strand and ease of extensibility. Very often, the scope of defining stringiness attributes is limited by the measuring techniques because a complete experimental setup is required to obtain information on both stretch quantity and stretch quality. Among the measuring methods, cheese extensibility rig stands out to be the best method to assess stringiness attribute of a cheese as it is an objective method. In addition, a detailed study on the molecular behavior and interactions among natural and imitation cheese components in delivering stringiness, and the challenges faced therein have been reviewed. Thus, the review provides a foundation for the development of vegan cheese or plant-based cheese with stringiness properties.
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Affiliation(s)
- Qai-Yeing Lim
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Lai-Hoong Cheng
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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2
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Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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3
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Schmidt F, Graf B, Hinrichs J, Kern C. Continuous microwave-assisted extrusion for high moisture texturized foods: A feasibility study. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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4
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Zianni R, Mentana A, Campaniello M, Chiappinelli A, Tomaiuolo M, Chiaravalle AE, Marchesani G. An investigation using a validated method based on HS-SPME-GC-MS detection for the determination of 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone in X-ray irradiated dairy products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112466] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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5
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Feng R, Lillevang SK, Ahrné L. Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds. Foods 2021; 10:foods10112881. [PMID: 34829162 PMCID: PMC8623044 DOI: 10.3390/foods10112881] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 11/12/2021] [Accepted: 11/16/2021] [Indexed: 11/29/2022] Open
Abstract
During the manufacturing of mozzarella, cheese curds are heated to the desired stretching temperature traditionally by immersion in water, which influences the curd characteristics before stretching, and consequently the final cheese properties. In this study, cheese curds were immersed in hot water at 60, 70, 80 and 90 °C up to 16 min and the kinetics of mass loss and changes of rheological properties were investigated. The total mass of cooked curds increased up to 10% during the first minute, independent of the temperature, as a consequence of water retention. Fat was the main component lost into the cooking water (<3.5% w/w), while the concentration of protein increased up to 3.4% (w/w) compared to uncooked curds due to the loss of other components. Curds macrostructure during cooking showed that curds fully fuse at 70 °C/4 min; 80 °C/2 min and 90 °C/1 min, while after intensive cooking (>8 min) they lost the ability to fuse as a consequence of protein contraction and fat loss. Storage modulus, representing the curd strength, was dependent on cooking temperature and positively, and linearly, correlated with curd protein content (21.7–24.9%). This work shows the potential to modify curd composition and structure, which will have consequences for further processing and final product properties.
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Affiliation(s)
- Ran Feng
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark;
| | | | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark;
- Correspondence:
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6
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Natrella G, Gambacorta G, Faccia M. Influence of the stretching temperature on the volatile compounds and odor intensity of high moisture mozzarella: a model study. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105282] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Feng R, Barjon S, van den Berg FW, Lillevang SK, Ahrné L. Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionality. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110690] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Gonçalves MC, Cardarelli HR. Mozzarella Cheese Stretching: A Minireview. Food Technol Biotechnol 2021; 59:82-91. [PMID: 34084083 PMCID: PMC8157083 DOI: 10.17113/ftb.59.01.21.6707] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Accepted: 03/03/2021] [Indexed: 11/12/2022] Open
Abstract
Mozzarella cheese stretching is a thermomechanical treatment influenced by factors such as pH, acidity, stretching time and temperature. The aim of this minireview is to provide information about the stretching step and the effect of the main factors on the functional properties of mozzarella. The presented studies show that stretching under higher temperatures promotes more interactions in the protein matrix, and changes occur in the calcium balance throughout the storage period that influence water mobility, proteolysis and lead to changes in mozzarella properties. Therefore, the information presented in this minireview may facilitate the production of mozzarella cheese with specific functional properties.
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Affiliation(s)
- Mônica Correia Gonçalves
- Federal University of Paraíba, Department of Food Engineering, Center of Technology, Campus I, Cidade Universitária, Av. Castelo Branco s /n, João Pessoa, PB, 58051-900, Brazil
| | - Haíssa Roberta Cardarelli
- Federal University of Paraíba, Center of Technology and Regional Development, Campus I, Rua dos Escoteiros, s/n Mangabeira, João Pessoa, PB, 58058-600, Brazil
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9
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Gonçalves MC, Cardarelli HR. Effect of the stretching temperature on the texture and thermophysical properties of Mozzarella cheese. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14703] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mônica Correia Gonçalves
- Graduate Program in Food Science and Technology Technology Center Federal University of Paraíba João Pessoa Brazil
| | - Haíssa Roberta Cardarelli
- Department of Food Technology Center for Technology and Regional Development Federal Universityof Paraíba João Pessoa Brazil
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10
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Kern C, Bähler B, Hinrichs J, Nöbel S. Waterless single screw extrusion of pasta-filata cheese: Process design based on thermo-rheological material properties. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.04.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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11
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The characterisation of Mozzarella cheese microstructure using high resolution synchrotron transmission and ATR-FTIR microspectroscopy. Food Chem 2019; 291:214-222. [PMID: 31006461 DOI: 10.1016/j.foodchem.2019.04.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 04/03/2019] [Accepted: 04/03/2019] [Indexed: 12/31/2022]
Abstract
Synchrotron Fourier transform infrared (S-FTIR) microspectroscopy allows the label-free examination of material microstructure but has not been widely applied to dairy products. Here, S-FTIR microspectroscopy was applied to observe the microstructure of Mozzarella cheese and assess the protein and lipid distribution within individual cheese blocks. High lipid and high protein areas were identified in transmission and attenuated total reflectance (ATR) analysis modes and the secondary structures of cheese proteins determined. Hierarchical cluster analysis and principal component analysis identified variation in random coil, water content, lipid carbonyl and methylene stretching across the sampled area. Similar spectral features were obtained in both analysis modes; spatial resolution was higher with ATR and small differences were noted, potentially as a result of differences in sample preparation. S-FTIR is a useful microscopy tool that can detect structural alterations that may affect product properties and may assist reverse engineering of a range of dairy products.
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12
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Gonçalves MC, Cardarelli HR. Composition, microstructure and chemical interactions during the production stages of Mozzarella cheese. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.07.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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13
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Hickey C, Auty M, Wilkinson M, Sheehan J. Influence of process temperature and salting methods on starter and NSLAB growth and enzymatic activity during the ripening of cheeses produced with Streptococcus thermophilus and Lactobacillus helveticus. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.12.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Banville V, Chabot D, Power N, Pouliot Y, Britten M. Impact of thermo-mechanical treatments on composition, solids loss, microstructure, and rheological properties of pasta filata–type cheese. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.05.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Bähler B, Nägele M, Weiss J, Hinrichs J. Temperature and Time-Dependent Relaxation of Compressed Cheese Curd Cubes: Effect on Structuring of Pasta-Filata Cheese. J Texture Stud 2015. [DOI: 10.1111/jtxs.12160] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Balz Bähler
- Department of Soft Matter Science and Dairy Technology (150e); Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstr. 21 D-70599 Stuttgart Germany
| | - Michaela Nägele
- Department of Soft Matter Science and Dairy Technology (150e); Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstr. 21 D-70599 Stuttgart Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science; Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstr. 25 Stuttgart Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology (150e); Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstr. 21 D-70599 Stuttgart Germany
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16
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Bord C, Guerinon D, Lebecque A. Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters. FOOD SCI TECHNOL INT 2015; 22:377-88. [DOI: 10.1177/1082013215605201] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2015] [Accepted: 08/06/2015] [Indexed: 11/16/2022]
Abstract
The aim of this study was to measure the impact of heating on the sensory properties of blue-veined cheeses in order to characterise their sensory properties and to identify their specific sensory typology associated with physicochemical parameters. Sensory profiles were performed on a selection of Protected Designation of Origin (PDO) cheeses representing the four blue-veined cheese categories produced in the Massif Central (Fourme d’Ambert, Fourme de Montbrison, Bleu d’Auvergne and Bleu des Causses). At the same time, physicochemical parameters were measured in these cheeses. The relationship between these two sets of data was investigated. Four types of blue-veined cheeses displayed significantly different behaviour after heating and it is possible to discriminate these cheese categories through specific sensory attributes. Fourme d’Ambert and Bleu d’Auvergne exhibited useful culinary properties: they presented good meltability, stretchability and a weak oiling-off. However, basic tastes (salty, bitter and sour) are also sensory attributes which can distinguish heated blue cheeses. The relationship between the sensory and physicochemical data indicated a correlation suggesting that some of these sensory properties may be explained by certain physicochemical parameters of heated cheeses.
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Affiliation(s)
- Cécile Bord
- VetAgro Sup, Clermont Université, Clermont-Ferrand, France
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17
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Bähler B, Ruf T, Samudrala R, Schenkel P, Hinrichs J. Systematic approach to study temperature and time effects on yield of pasta filata cheese. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12248] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Balz Bähler
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
| | - Thomas Ruf
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
| | - Ravi Samudrala
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
| | - Philipp Schenkel
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
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18
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Thermo-physical properties of semi-hard cheese made with different fat fractions: Influence of melting point and fat globule size. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.11.014] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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Huo JX, Bai CY, Guo LH, Zhao Z. Effect of electron beam irradiation on the shelf life of mozzarella cheese. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12056] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Cai-Yan Bai
- Jinzhong University; Jinzhong; 030600; China
| | - Lin-Hai Guo
- College of Food Engineering & Biotechnology; Tianjin University of Science & Technology; Tianjin; 300457; China
| | - Zheng Zhao
- College of Food Engineering & Biotechnology; Tianjin University of Science & Technology; Tianjin; 300457; China
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20
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Bähler B, Hinrichs J. Characterisation of mozzarella cheese curd by means of capillary rheometry. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12022] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Balz Bähler
- Department of Dairy Science and Technology; Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstr. 21; 70599; Stuttgart; Germany
| | - Jörg Hinrichs
- Department of Dairy Science and Technology; Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstr. 21; 70599; Stuttgart; Germany
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21
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COLÍN-CRUZ MARIADELOSÁNGELES, DUBLÁN-GARCÍA OCTAVIO, ESPINOZA-ORTEGA ANGÉLICA, DOMINGUEZ-LOPEZ AURELIO. The effect of varying fat content on the microstructure of Oaxaca
cheese, a typical pasta filata cheese. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00735.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Ong L, Dagastine RR, Kentish SE, Gras SL. Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.026] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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24
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Lopez C, Briard-Bion V. The composition, supramolecular organisation and thermal properties of milk fat: a new challenge for the quality of food products. ACTA ACUST UNITED AC 2007. [DOI: 10.1051/lait:2007015] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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25
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Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2005.12.015] [Citation(s) in RCA: 95] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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26
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Michalski MC, Camier B, Gassi JY, Briard-Bion V, Leconte N, Famelart MH, Lopez C. Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies. Food Res Int 2007. [DOI: 10.1016/j.foodres.2006.09.011] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Abstract
Bovine fat is dispersed in raw milk as natural milk fat globules, with an average diameter of 4 microm, which are enveloped in a biological membrane, the milk fat globule membrane (MFGM). However, dairy processes modify the supramolecular structure and the surface composition of milk fat. Thus, milk fat is present in many dairy products under various forms. In this study, we focused on the fact that natural milk fat globules are rarely consumed in their native state, i.e. in fresh raw milk. In most drinking milks, fat globules are homogenised in order to avoid their rising at the surface of the products. Furthermore, fat globules are heat treated to avoid the growth of micro-organisms. As a consequence of the technological process applied, the volume-weighted average diameter of fat globules in drinking milks is in the range 0.2-0.5 microm. Homogenisation of fat globules led to the partial disruption of the MFGM and to the adsorption of milk proteins. Moreover, this study showed that in cheeses, milk fat can be dispersed as (i) fat globules with the MFGM, (ii) aggregates of fat globules, (ii) homogenised fat globules, (iii) free fat and (iv) a combination of different phases and structures. The knowledge of the supramolecular structure of milk fat in dairy products is of primary importance regarding its technological, sensorial and nutritional properties.
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Affiliation(s)
- Christelle Lopez
- UMR Science et Technologie du Lait et de l'Oeuf, INRA-Agrocampus, Rennes, France.
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28
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Everett DW, Rowney MK, Hickey MW, Roupas P. Salt-induced structural changes in Mozzarella cheese and the impact upon free oil formation in ripening cheese. ACTA ACUST UNITED AC 2004. [DOI: 10.1051/lait:2004029] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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29
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Salt-induced structural changes in 1-day old Mozzarella cheese and the impact upon free oil formation. Int Dairy J 2004. [DOI: 10.1016/j.idairyj.2004.02.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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30
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Rowney MK, Hickey MW, Roupas P, Everett DW. The effect of homogenization and milk fat fractions on the functionality of Mozzarella cheese. J Dairy Sci 2003; 86:712-8. [PMID: 12703605 DOI: 10.3168/jds.s0022-0302(03)73651-0] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Mozzarella cheese was manufactured from milk containing either a low (olein) or a high (stearin) melting point fraction of milk fat or anhydrous milk fat. The fat was dispersed into skim milk by homogenization at 2.6 MPa before being manufactured into cheese. The melting point of the milk fat did not affect the size or shape of the fat globules, nor was there any effect of homogenization on the polymorphic state of the milk fat. There were no changes in milk fat globule size and shape concomitant with the amount of free oil formed. The polymorphic state of the milk fat did affect the amount of free oil formed and the apparent viscosity of the cheese. The lower melting point fraction yielded a larger amount of free oil. The higher melting point fraction yielded a higher viscosity of melted cheese at 60 degrees C. Mozzarella cheese was also manufactured from homogenized milk, nonhomogenized milk, and a 1:1 ratio of the two, without altering the milk fat composition. Increasing the proportion of homogenized milk yielded a lower free oil content and higher viscosity of the cheese.
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Affiliation(s)
- M K Rowney
- Institute of Land and Food Resources, University of Melbourne, Victoria 3052 Australia
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