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Milchwissenschaft

Volumn 51, Issue 3, 1996, Pages 148-150

Rheological properties of fresh cheeses by compression-relaxation method. II. Stress evolution during relaxation period

(1) Korolczuk, J a

a CEMAGREF (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030530309 PISSN: 00263788 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (3)

References (20)

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