Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity-Reference-Cited by-同舟云学术

Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity

Published:2007-04 Issue:4 Volume:79 Page:1364-1373
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Dimitreli Georgia,Thomareis Apostolos S.

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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3. Laboratory manual for chemical analysis of cheese;Ardö,1999

4. Rheological behaviour of Reggianito Argentino cheese packaged in plastic film during ripening;Bertola;Lebensmittel-Wissenschaft und Technologie,1995

5. Effects of ripening conditions on the texture of Gouda cheese;Bertola;International Journal of Food Science and Technology,2000

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