Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contents

✍ Scribed by Colm D Everard; Colm P O'Donnell; Donal J O'Callaghan; Elizabeth M Sheehan; Conor M Delahunty; Brendan T O'Kennedy; Vincent Howard

• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 454 KB
• Volume: 87
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2756