Fluorescence spectroscopy: A tool for the investigation of cheese melting - Correlation with rheological characteristics

Lait

Volumn 83, Issue 3, 2003, Pages 251-264

  Karoui, Romdhane ^a   Laguet, Arlette ^a   Dufour, Éric ^a  

^a ENITA de Clermont Ferrand   (France)

Author keywords

Cheese; Fluorescence; Melting; Rheology; Structure; Texture

Indexed keywords

FLUORESCENCE; MELTING; PROTEINS; RHEOLOGY; SPECTROSCOPIC ANALYSIS; TEXTURES; VISCOSITY; VITAMINS;

STORAGE MODULUS;

DAIRY PRODUCTS;

EID: 0038661140     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2003014     Document Type: Article

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