Cheddar and Cheshire Cheese Rheology-Reference-Cited by-同舟云学术

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Cheddar and Cheshire Cheese Rheology

Published:1990-07 Issue:7 Volume:73 Page:1671-1675
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Tunick M.H.,Nolan E.J.,Shieh J.J.,Basch J.J.,Thompson M.P.,Maleeff B.E.,Holsinger V.H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference11 articles.

1. Quantitation of caseins and whey proteins of processed milks and whey protein concentrates, application of gel electrophoresis, and comparison with Harland-Ashworth procedure;Basch;J. Dairy Sci.,1985

2. Rheological evaluation of maturing Cheddar cheese;Creamer;J. Food. Sci.,1982

3. Yield behaviour of crumbly English cheeses in compression;Dickinson;J. Texture Stud.,1980

4. Luyten, H. 1988. The rheological and fracture properties of Gouda cheese. Ph.D. Diss., Wageningen Agric. Univ., Holland.

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