Characteristics and description of Vorarlberger Bergkäse. 2. Appearance and texture properties

Milchwissenschaft

Volumn 52, Issue 11, 1997, Pages 625-629

  Jaros, D ^a   Rohm, H ^a  

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

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031488095     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. ROHM, H., KNEIFEL, W., LAIMBÖCK, W., DESANGLES, C., GINZINGER, W., ELISKASES-LECHNER, F., JAROS, D.: Milchwissenschaft 52 569-573 (1997)
2. ROHM, H., JAROS, D.: Z. Lebensm. Unters. Forschg. 203 241-244 (1996)
3. PELEG, M.: In Food texture. Instrumental and sensory evaluation (Ed. H.R. Moskowitz). Marcel Dekker, New York (1987)
4. SAS® Institute: SAS/Stat™ Guide for personal computers. Version 6.09 ed., SAS Institute®, Cary, NC, USA (1989)
5. ROHM, H., JAROS, D.: Z. Lebensm. Unters. Forschg. 204 259-265 (1997)
6. ROHM, H., LEDERER, H., GINZINGER, W.: Milchw. Ber. 109 191-195 (1991)
7. LUYTEN, H., VAN VLIET, T., WALSTRA, P.: Neth. Milk Dairy J. 51 282-284 (1987)
8. MOHSENIN, N.N.: Physical properties of plant and animal materials. Gordon & Breach, London (1990)