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), 198−206.10.23986/afsci.63132.
ajakirjaartikkel
Henno, Merike; Jõudu, Ivi; Kaart, Tanel; Veskioja, Andre; Ots, Meelis
  • Inglise
Agricultural and Food Science
1795-1895
26
4
2017
198206
Ilmunud
1.1. Teadusartiklid, mis on kajastatud Web of Science andmebaasides Science Citation Index Expanded, Social Sciences Citation Index, Arts & Humanities Citation Index ja/või andmebaasis Scopus (v.a. kogumikud)
WOS

Viited terviktekstile

doi.org/10.23986/afsci.63132

Lisainfo

Edam cheese, viscoelastic properties, cheese ripening, cheese composition