Effect of water content on the hardness of Edam cheese-Reference-Cited by-同舟云学术

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Effect of water content on the hardness of Edam cheese

Published:1984-01 Issue:4 Volume:3 Page:295-305
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Wodecki Edward,Budny Janusz,Hoppe Kazimierz W.,Gryzowska Alicja,Turowski Janusz

Publisher

Elsevier BV

Subject

Food Science

Reference10 articles.

1. Physicheskaya otsenka serovoy massy;Davidov;Molochnaya Promyshlennost,1950

2. Wpḱlyw mechanicznego oznaczania momentu krojenia skrzepu na standard produkcji serów;Eisele;Zeszyty Naukowe WSR (Scientific Fascicles of the University of Ariculture), Olsztyn,1964

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Modeling and Simulation in Temperature Control in Milk Coagulation for Edam Cheese Production Using Fuzzy Logic;Lecture Notes in Networks and Systems;2024

2. Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties;Journal of Dairy Science;2017-07

3. TEXTURAL CHANGES IN CHOCOLATE CHARACTERIZED BY INSTRUMENTAL AND SENSORY TECHNIQUES;Journal of Texture Studies;2009-08

4. Changes in rheological and viscoelastic properties and protein breakdown during the ripening of ‘Port Salut Argentino’ cheese;International Journal of Food Science & Technology;2007-06-29

5. Uniaxial Testing of Cheese;Cheese Rheology and Texture;2002-12-23

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