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Cheese rheology and texture
Publication details: CRC, 2003ISBN: 1587160218Subject(s): Cheese | Food processing, food research, food technology | Rheology | Cheesemaking | Cheese textureLOC classification: SF271Online resources: Click here| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| EBOOK | CAFRE Loughry Library ONLINE | EBOOK (Browse shelf(Opens below)) | 1 | Available | 68525-2001 | |
| Book - Standard loan | CAFRE Loughry Library | SF271 GUN (Browse shelf(Opens below)) | 1 | Available | 164231 |
Includes data on texture and rheology for specific cheeses. Presents techniques for measuring different rheological, textural & functional properties. Discusses major developments in the field of rheometry.
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