EFFECT OF COMPRESSION RATIO ON THE MECHANICAL PROPERTIES OF CHEESE
- 1 March 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2) , 343-345
- https://doi.org/10.1111/j.1365-2621.1979.tb03785.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- EVALUATION OF CHEESE TEXTUREJournal of Food Science, 1978
- A STUDY OF FORCE‐COMPRESSION CONDITIONS ASSOCIATED WITH HARDNESS EVALUATION IN SEVERAL FOODSJournal of Texture Studies, 1975
- EVALUATION OF SOME TEXTURAL PROPERTIES OF FOODS WITH THE INSTRON UNIVERSAL TESTING MACHINEJournal of Texture Studies, 1973