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Cheese Problems Solved
Volumn , Issue , 2007, Pages 72-73
Syneresis: Introduction: What is syneresis?
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Indexed keywords

EID: 84904375376     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845693534.72     Document Type: Chapter
Times cited : (4)
References (5)
  • 1
    • 27744559553 scopus 로고    scopus 로고
    • Cheese: Chemistry, Physics and Microbiology
    • Elsevier Academic Press, Amsterdam, General Aspects, P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.), 3rd.
    • Dejmek P., Walstra P. Cheese: Chemistry, Physics and Microbiology. The syneresis of rennet-coagulated curd 2004, 1:71-103. Elsevier Academic Press, Amsterdam, General Aspects. 3rd. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
    • (2004) The syneresis of rennet-coagulated curd , vol.1 , pp. 71-103
    • Dejmek, P.1    Walstra, P.2
  • 3
    • 0035189539 scopus 로고    scopus 로고
    • The relationship between rheological parameters and whey separation in rennet gels
    • Lucey J.A. The relationship between rheological parameters and whey separation in rennet gels. Food Hydrocoll 2001, 15:603-608.
    • (2001) Food Hydrocoll , vol.15 , pp. 603-608
    • Lucey, J.A.1
  • 4
    • 0000196568 scopus 로고
    • Biochemical aspects of syneresis - a review
    • Pearse M.J., MacKinlay A.G. Biochemical aspects of syneresis - a review. J. Dairy Sci 1989, 72:1401-1407.
    • (1989) J. Dairy Sci , vol.72 , pp. 1401-1407
    • Pearse, M.J.1    MacKinlay, A.G.2
  • 5
    • 0028572955 scopus 로고
    • Water in casein gels: how to get it out or keep it in
    • Van Vliet T., Walstra P. Water in casein gels: how to get it out or keep it in. J. Food Eng 1994, 22:75-88.
    • (1994) J. Food Eng , vol.22 , pp. 75-88
    • Van Vliet, T.1    Walstra, P.2

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.