EFFECT OF LUBRICATION ON THE COMPRESSION BEHAVIOUR OF CHEESE AND FRANKFURTERS
- 1 June 1994
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 25 (2) , 139-150
- https://doi.org/10.1111/j.1745-4603.1994.tb01322.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- EFFECT OF STRAIN LEVEL AND STORAGE TIME ON THE RECOVERABLE WORK OF COMPRESSED BREAD CRUMBJournal of Texture Studies, 1992
- INFLUENCE OF SURFACE FRICTION ON THE STRESS RELAXATION OF GOUDA CHEESE1Journal of Texture Studies, 1987
- THE COMPRESSIVE BEHAVIOR OF SOLID FOOD SPECIMENS WITH SMALL HEIGHT TO DIAMETER RATIOS2Journal of Texture Studies, 1985
- BEHAVIOR OF MOZZARELLA, CHEDDAR AND PROCESSED CHEESE SPREAD IN LUBRICATED AND BONDED UNIAXIAL COMPRESSIONJournal of Texture Studies, 1985
- Evaluation of bread firmness by Instron compression testsRheologica Acta, 1984
- EVALUATION OF GOUDA CHEESE FIRMNESS BY COMPRESSION TESTSJournal of Texture Studies, 1976