Changes in rheological and viscoelastic properties and protein breakdown during the ripening of ‘Port Salut Argentino’ cheese
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb01991.x/fullpdf
Reference41 articles.
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4. Some experiences with the General Foods Texturometer;Brennan;Journal of Texture Studies,1970
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