Comparison of the melting properties of cheese by means of meltability tests and rheological measurements

Milchwissenschaft

Volumn 61, Issue 3, 2006, Pages 304-307

  Stenz, B ^a   Höglmeier, Astrid ^a   Fischer, U ^a   Rock S ^b   Kulozik, U ^b  

^a BK Giulini GmbH   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Cheese (melting properties, rheological measurements)

Indexed keywords

EID: 33745963421     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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