EVALUATION OF THE FIRMNESS OF LEICESTER CHEESE BY COMPRESSION TESTS WITH THE INSTRON UNIVERSAL TESTING MACHINE1
- 1 September 1978
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 9 (3) , 311-324
- https://doi.org/10.1111/j.1745-4603.1978.tb01206.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- EVALUATION OF GOUDA CHEESE FIRMNESS BY COMPRESSION TESTSJournal of Texture Studies, 1976
- A STUDY OF FORCE‐COMPRESSION CONDITIONS ASSOCIATED WITH HARDNESS EVALUATION IN SEVERAL FOODSJournal of Texture Studies, 1975