Manchego cheese texture evaluation by ultrasonics and surface probes

International Dairy Journal

Volumn 16, Issue 5, 2006, Pages 431-438

  Benedito, J ^a   Simal, S ^b   Clemente, G ^a   Mulet, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITAT DE LES ILLES BALEARS   (Spain)

Author keywords

Cheese; Manchego; Texture; Ultrasonics

Indexed keywords

POROSITY; PROBES; QUALITY CONTROL; TEXTURES; THERMAL EFFECTS; ULTRASONICS;

CHEESE; MANCHEGO; QUALITY EVALUATION; SURFACE PROBES;

DAIRY PRODUCTS;

EID: 30744442322     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.04.005     Document Type: Article

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