Cheese Rheology and Texture

Sundaram Gunasekaran; M. Mehmet Ak

doi:10.1201/9781420031942

Abstract

Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques.This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological test methods. Then

Keywords

RheologyTexture (cosmology)GeologyMaterials scienceComputer scienceArtificial intelligenceComposite materialImage (mathematics)

Affiliated Institutions

University of Wisconsin–Madison US

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Publication Info

Year: 2002
Type: book
Citations: 378
Access: Closed

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APA Style

                            
                                    Sundaram Gunasekaran, 
                                
                                    M. Mehmet Ak
                                
                            (2002). 
                            Cheese Rheology and Texture. 
                            
                            .
                            https://doi.org/10.1201/9781420031942

Identifiers

DOI: 10.1201/9781420031942