Cheese rheology and texture
tarafından
 
Gunasekaran, Sundaram, 1957, author.

Başlık
: 
Cheese rheology and texture

Yazar
: 
Gunasekaran, Sundaram, 1957, author.

ISBN
: 
9780429135835
 
9781466546318

Fiziksel Tanımlama
: 
1 online resource (437 pages)

İçerik
: 
chapter 1 Cheese Types -- chapter 2 Definition of Rheology -- chapter 3 Uniaxial Testing of Cheese -- chapter 4 Fracture Properties of Cheese -- chapter 5 Mathematical Relations in Linear Viscoelasticity -- chapter 6 Nonlinear Viscoelasticity of Cheese -- chapter 7 Texture Development in Cheese -- chapter 8 Meltability -- chapter 9 Measuring Cheese Stretchability -- chapter 10 Factors Affecting Functional Properties of Cheese.

Konu Terimleri
: 
Cheese -- Texture.

Yazar Ek Girişi
: 
Ak, M. Mehmet.

Elektronik Erişim
: 
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KütüphaneMateryal TürüDemirbaş NumarasıYer Numarası[[missing key: search.ChildField.HOLDING]]Durumu/İade Tarihi
Çevrimiçi KütüphaneE-Kitap543954-1001TX382 .G86 2003CRC E-Books