Changes in Rheological Properties of Hard Cheese during its Ageing

0358664 - ÚT 2012 RIV US eng B - Monografie kniha jako celek
Severa, L. - Trnka, Jan - Buchar, J. - Stoklasová, Pavla - Nedomová, Š.
Changes in Rheological Properties of Hard Cheese during its Ageing.
1. - New York: Nova Science Publisher Inc, 2011. 77 s. Food Science and Technology. ISBN 978-1-61209-722-0
Grant CEP: GA AV ČR IAA201990701
Výzkumný záměr: CEZ:AV0Z20760514
Klíčová slova: rheological properties * hard cheese * laser-vibrometry * surface waves
Kód oboru RIV: GM - Potravinářství
https://www.novapublishers.com/catalog/product_info.php?products_id=22002&osCsid=566f5dcbd7fb5eeca2c414c73b7377b5

This new book examines the non-linear viscoelastic behavior of hard cheese during ageing. Edam block (corresponding to the Gouda cheese)and Brie were used as examples. The rheological properties of these cheeses were evaluated using different experimental techniques such as compression tests and identification tests.
Trvalý link: http://hdl.handle.net/11104/0196626