Changes in rheological properties of Edam-type cheese during ripening
Henno, Merike; Jõudu, Ivi; Kaart, Tanel; Veskioja, Andre; Ots, Meelis (2017). Changes in rheological properties of Edam-type cheese during ripening. Agricultural and Food Science, 26 (4), 198−206. DOI: 10.23986/afsci.63132.
artikkel ajakirjas
Henno, Merike; Jõudu, Ivi; Kaart, Tanel; Veskioja, Andre; Ots, Meelis
- Inglise
Agricultural and Food Science
1795-1895
26
4
2017
198–206
Ilmunud
1.1. Teadusartiklid, mis on kajastatud Web of Science andmebaasides Science Citation Index Expanded, Social Sciences Citation Index, Arts & Humanities Citation Index, Emerging Sources Citation Index ja/või andmebaasis Scopus (v.a. kogumikud)
Jah
kuldne
Autorile viitamine (CC BY)
WOS
Viited terviktekstile
Seotud asutused
Lisainfo
Edam cheese, viscoelastic properties, cheese ripening, cheese composition
https://journal.fi/afs/article/download/63132/30553