Estimation of eye formation in Swiss-type cheese using geometrical measurements
Author:
Funder
Espacio Interdisciplinario-Universidad de la República
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
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2. Non-destructive analysis of manchego cheese texture using impact force deformation and acoustic impulse-response techniques;Conde;J. Food Eng.,2008
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1. Computed tomography (CT) scanning to visualize eye formation and internal structure in Grevé cheese;Heliyon;2024-07
2. Sensory Characteristics of Swiss‐type Cheese Varieties;Sensory Profiling of Dairy Products;2023-05-12
3. Eyes in cheese: reasons for formation and methods of assessment;Food systems;2021-10-16
4. Optical Caliper Systems Based on Machine Vision;Proceedings of IncoME-V & CEPE Net-2020;2021
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