Vibration and compression responses of Cheddar cheese at different fat content and age

Milchwissenschaft

Volumn 55, Issue 3, 2000, Pages 139-142

  Beal, P ^a   Mittal, G S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034375261     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

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5. FRANCES, R.J., PATERSON, A.: Trends in Food Sci. & Technol. 3 160-164 (1992)
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