EFFECT OF LUBRICATION ON THE COMPRESSION BEHAVIOUR OF CHEESE AND FRANKFURTERS
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1994.tb01322.x/fullpdf
Reference7 articles.
1. Evaluation of bread firmness by Instron compression tests
2. BEHAVIOR OF MOZZARELLA, CHEDDAR AND PROCESSED CHEESE SPREAD IN LUBRICATED AND BONDED UNIAXIAL COMPRESSION
3. THE COMPRESSIVE BEHAVIOR OF SOLID FOOD SPECIMENS WITH SMALL HEIGHT TO DIAMETER RATIOS
4. EVALUATION OF GOUDA CHEESE FIRMNESS BY COMPRESSION TESTS
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