Evolution de la chaleur specifique apparente des fromages fondus entre 40 et 100°C. Influence de leur composition-Reference-Cited by-同舟云学术

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Evolution de la chaleur specifique apparente des fromages fondus entre 40 et 100°C. Influence de leur composition

Published:1985-01 Issue:2 Volume:4 Page:117-134
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:fr
Short-container-title:Journal of Food Engineering

Author:

Thomareis A.S.,Hardy J.

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. La chaleur massique du lait entier et écrémé de 50°C à 140°C;Bertsch;Le Lait,1982

2. Specific heat of flue cured tobacco by differential scanning calorimetry;Chakrabarti;Trans. ASAE,1972

3. Thermal properties of foodstuffs;Comini,1974

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Thermal Physical Properties of Foods;Thermal Food Processing;2012-05-14

2. Heat capacity of cheese;Journal of Thermal Analysis and Calorimetry;2007-04-29

3. Response of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus to the Thermal Stress Occurring in Model Manufactures of Grana Padano Cheese;Journal of Dairy Science;2005-11

4. Effect of temperature and chemical composition on processed cheese apparent viscosity;Journal of Food Engineering;2004-09

5. THERMAL PROPERTIES OF CHEDDAR CHEESE: EXPERIMENTAL AND MODELING;International Journal of Food Properties;2001-11-30

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