Cheese Quality Evaluation-Reference-Cited by-同舟云学术

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Cheese Quality Evaluation

Published:2016 Issue: Volume: Page:487-524
ISSN:
Container-title:Computer Vision Technology for Food Quality Evaluation
language:
Short-container-title:

Author:

Gunasekaran S.

Publisher

Elsevier

Reference121 articles.

1. Evaluating rheological properties of Mozzarella cheese by the squeezing flow method;Ak;Journal of Texture Studies,1996

2. Holes in Dutch-type cheese. 1. Conditions allowing eye formation;Akkerman;Netherlands Milk and Dairy Journal,1989

3. Short communication: comparison of covered and uncovered Schreiber test for cheese meltability evaluation;Altan;Journal of Dairy Science,2005

4. Natural cheese in new form provides improved aesthetic and functional qualities;Andres;Food Processing Industry,1983

5. A quantitative method for the determination of shredability of cheese;Apostolopoulos;Journal of Food Quality,1994

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. Effect of Thermal Mechanical Processing on Functional Properties of Natural Cheese;Cheese- and buttermaking;2023-12-06

2. Portable near-infrared (NIR) spectrometer and chemometrics for rapid identification of butter cheese adulteration;Food Chemistry;2023-11

3. Possibility of using natural cheeses for pizza production;Food systems;2023-10-13

4. Artificial intelligence applications in the agrifood sectors;Journal of Agriculture and Food Research;2023-03

5. Recent advances and applications of artificial intelligence and related technologies in the food industry;Applied Food Research;2022-12

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