{"id":"https://openalex.org/W2045720429","doi":null,"title":"Zmiany wybranych cech fizykochemicznych, reologicznych i sensorycznych e czasie dojrzewania sera typu holenderskiego o roznej zawartosci tluszczu","display_name":"Zmiany wybranych cech fizykochemicznych, reologicznych i sensorycznych e czasie dojrzewania sera typu holenderskiego o roznej zawartosci tluszczu","publication_year":2006,"publication_date":"2006-01-01","ids":{"openalex":"https://openalex.org/W2045720429","mag":"2045720429"},"language":"pl","primary_location":{"id":"mag:2045720429","doi":null,"is_oa":false,"landing_page_url":"http://yadda.icm.edu.pl/yadda/element/bwmeta1.element.ekon-element-000171352125","pdf_url":null,"source":{"id":"https://openalex.org/S955795595","display_name":"Zywnosc-nauka Technologia Jakosc","issn_l":"1425-6959","issn":["1425-6959","2451-0769","2451-0777"],"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":["jufo-1","poland-20","russia-white-list-4"],"host_organization":"https://openalex.org/P4360969436","host_organization_name":"Polish Society of Food Technologists","host_organization_lineage":["https://openalex.org/P4360969436"],"host_organization_lineage_names":["Polish Society of Food Technologists"],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Zywnosc-nauka Technologia Jakosc","raw_type":null},"volume":null,"type":"article","is_traditional":true,"indexed_in":[],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5051487067","display_name":"Antoni Pluta","orcid":"https://orcid.org/0000-0002-4405-6263","observed_orcids":["https://orcid.org/0000-0002-4405-6263"]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"Antoni Pluta","raw_affiliation_strings":[],"raw_orcid":"https://orcid.org/0000-0002-4405-6263","affiliations":[]},{"author_position":"middle","author":{"id":"https://openalex.org/A5018129461","display_name":"A. Berthold","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"A Berthold","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"last","author":{"id":"https://openalex.org/A5067565037","display_name":"J Kielak","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"J Kielak","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]}],"institutions":[],"countries_distinct_count":0,"institutions_distinct_count":0,"corresponding_author_ids":[],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":0.4064,"has_fulltext":false,"cited_by_count":3,"citation_normalized_percentile":{"value":0.66652794,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":88,"max":93},"biblio":{"volume":"13","issue":"2","first_page":"255","last_page":"261"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.4359999895095825,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.4359999895095825,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T14127","display_name":"Food Nutrient Composition and Product Development","score":0.1662999987602234,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T14438","display_name":"Advanced Scientific Research Methods","score":0.15279999375343323,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/dutch-cheese","display_name":"Dutch cheese","score":0.6159999966621399},{"id":"https://openalex.org/keywords/cheese-ripening-time","display_name":"cheese ripening time","score":0.7860000133514404},{"id":"https://openalex.org/keywords/fat-content","display_name":"fat content","score":0.9120000004768372},{"id":"https://openalex.org/keywords/physicochemical-properties","display_name":"physicochemical properties","score":0.9769999980926514},{"id":"https://openalex.org/keywords/rheological-properties","display_name":"rheological properties","score":0.9869999885559082},{"id":"https://openalex.org/keywords/sensory-attributes","display_name":"sensory properties","score":0.9160000085830688},{"id":"https://openalex.org/keywords/cheese-texture","display_name":"cheese texture","score":0.43700000643730164}],"concepts":[{"id":"https://openalex.org/C33923547","wikidata":"https://www.wikidata.org/wiki/Q395","display_name":"Mathematics","level":0,"score":0.3474387228488922}],"mesh":[],"locations_count":1,"locations":[{"id":"mag:2045720429","doi":null,"is_oa":false,"landing_page_url":"http://yadda.icm.edu.pl/yadda/element/bwmeta1.element.ekon-element-000171352125","pdf_url":null,"source":{"id":"https://openalex.org/S955795595","display_name":"Zywnosc-nauka Technologia Jakosc","issn_l":"1425-6959","issn":["1425-6959","2451-0769","2451-0777"],"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":["jufo-1","poland-20","russia-white-list-4"],"host_organization":"https://openalex.org/P4360969436","host_organization_name":"Polish Society of Food Technologists","host_organization_lineage":["https://openalex.org/P4360969436"],"host_organization_lineage_names":["Polish Society of Food Technologists"],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Zywnosc-nauka Technologia Jakosc","raw_type":null}],"best_oa_location":null,"sustainable_development_goals":[],"study_designs":[],"awards":[],"funders":[],"has_content":{"grobid_xml":false,"pdf":false},"content_urls":null,"referenced_works_count":8,"referenced_works":["https://openalex.org/W1966689447","https://openalex.org/W1983384561","https://openalex.org/W2012367493","https://openalex.org/W2012831209","https://openalex.org/W2013635854","https://openalex.org/W2034779338","https://openalex.org/W2101495002","https://openalex.org/W2168708489"],"related_works":["https://openalex.org/W947508318","https://openalex.org/W1179827283","https://openalex.org/W770576987","https://openalex.org/W1551973106","https://openalex.org/W764754350","https://openalex.org/W1025628478","https://openalex.org/W805494643","https://openalex.org/W864162903","https://openalex.org/W943840841","https://openalex.org/W821263288"],"abstract_inverted_index":null,"counts_by_year":[{"year":2013,"cited_by_count":1},{"year":2012,"cited_by_count":1}],"updated_date":"2026-09-25T08:18:29.962427","created_date":"2016-06-24T00:00:00"}