✦ LIBER ✦

Texture Assessment of French Cheeses

✍ Scribed by K.D. Antoniou; D. Petridis; S. Raphaelides; Z. Ben Omar; R. Kesteloot

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

TEXTURE EVALUATION OF FRENCH ACID-TYPE F

✍ Z. BEN OMAR; S. RAPHAELIDES; R. KESTELOOT 📂 Article 📅 1995 🏛 John Wiley and Sons 🌐 English ⚖ 641 KB

MECHANICAL PROPERTIES AND SENSORY TEXTUR

✍ S.M. GOH; M.N. CHARALAMBIDES; J.G. WILLIAMS 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 832 KB

Texture of hard cheeses

✍ Jack, Frances R.; Paterson, Alistair 📂 Article 📅 1992 🏛 Elsevier Science 🌐 English ⚖ 524 KB

Instrumental and Expert Assessment of Ma

✍ J. Benedito; R. Gonzalez; C. Rosselló; A. Mulet 📂 Article 📅 2000 🏛 Institute of Food Technologists 🌐 English ⚖ 103 KB

Lecithin Improves Texture of Reduced Fat

✍ M.A. DRAKE; W. HERRETT; T.D. BOYLSTON; B.G. SWANSON 📂 Article 📅 1996 🏛 Institute of Food Technologists 🌐 English ⚖ 337 KB

EVALUATION OF CHEESE TEXTURE

✍ CHERL-HO LEE; ELAINE M. IMOTO; CHOKYUN RHA 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 683 KB