Assessment of cohesion in Gruyere-type cheese by rheological methods

Journal of Texture Studies

Volumn 30, Issue 1, 1999, Pages 1-16

  Pesenti, V ^a   Luginbuhl W ^b,c  

^a CEMAGREF   (France)

^b FAM   (Switzerland)

^c Swiss Federal Dairy Research Station   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033240945     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1999.tb00198.x     Document Type: Article

References (29)

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