Colour of hard cheese. 1. Description of colour properties and effects of maturation

European Food Research and Technology

Volumn 203, Issue 3, 1996, Pages 241-244

  Rohm, Harald ^a   Jaros, Doris ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Colour; Hard cheese; Maturation; Physical properties

Indexed keywords

EID: 0000125733     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/BF01192871     Document Type: Article

References (29)

1. Hutchings JB (1994) Food colour and appearance. Blackie Academic, London
2. Hutchings JB (1977) J Food Qual 1: 267-278
3. Rolls BJ, Rolls ET, Rowe EA (1982) In: Barler LM (ed) The psychobiology of human food selection. AVI, Westport, Conn
4. Kramer A (1973) In: Kramer A, Szczesniak AS (eds) Texture measurement of foods. Reidel, Dordrecht
5. Rohm H (1990) J Texture Stud 20: 363-373
6. Szczesniak AS (1971) J Texture Stud 2: 196-206
7. Szczesniak AS, Kleyn DH (1963) Food Technol 27: 74-77
8. Tuorila-Ollikainen H, Mahlamaki-Kultanen S, Kurkela R (1984) J Food Sci 49: 1598-1600, 1603
9. Hamilton M, Bennett R (1983) J Food Technol 18: 75-84
10. Schutz HG, Wahl OL (1981) In: Solms H, Hall RL (eds) Criteria of food acceptance symposion proceedings. Forster, Zürich
11. Zannoni M (1992) Sci Teen Latt Cas 43: 354-359
12. Hough G, Martinez E, Barbieri T, Contarini A, Vega MJ (1994) Food Qual Pref 5: 271-280
13. Zhang D, Mahoney AW (1989) J Dairy Sci 72: 322-332
14. Aly ME, Abdel-Baky AA, Farahar SM, Hana UBB (1995) Int Dairy J 5: 191-209
15. McMahon DJ, Oberg CJ, McManus W (1993) Aust J Dairy Technol 48: 99-104
16. Riha WE, Wendorff WL (1993) J Dairy Sci 76: 1491-1497
17. Bosset JO, Ruegg M, Blanc B (1977) Schweitz Milchwirtsch Forsch 6: 1-6
18. Kneifel W, Ulberth F, Schaffer E (1992) Lait 72: 383-391
19. Sollberger H, Glattli H, Nick B, Ruegg M, Sieber R, Steiger G (1991) Schweiz Milchwirtsch Forsch 20: 63-69
20. Steffen C, Glattli H, Steiger G, Fluckiger E, Buhlmann C, Lavanchy P (1980) Schweitz Milchwirtsch Forsch 9: 19-27
21. Steiger G, Fluckiger E (1979) Schweiz Milchwirtsch Forsch 8: 39-43
22. Anonymous (1982) DIN Norm 5033
23. SAS Institute (1987) SAS/Slat guide for personal computers. Version 6, SAS Institute, Cary, NC
24. MacAdam DL (1985) Color measurement. Springer, Berlin Heidelberg New York
25. Wright WD (1969) Measurement of colour. Hilger, London
26. Richter M (1980) Einführung in die Farbmetrik. de Gruyter, Berlin
27. Trant AS, Pangborn RM, Little AC (1981) J Food Sci 46: 583-588
28. Francis FJ (1983) In: Peleg M, Bagley EB (eds) Physical properties of foods. AVI, Westport, Conn
29. Anonymous (1980) DIN Norm 6167