Rheological and textural behaviour of double cream cheese. Part II: Effect of curd cooling rate-Reference-Cited by-同舟云学术

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Rheological and textural behaviour of double cream cheese. Part II: Effect of curd cooling rate

Published:1994-01 Issue:4 Volume:23 Page:595-608
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Sanchez C.,Beauregard J.-L.,Chassagne M.-H.,Duquenoy A.,Hardy J.

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. A new approach to capillary extrusion rheometry;Blake;J. Texture Stud.,1975

2. L'économie laitère en chiffres;CNIEL,1993

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