Počet záznamů: 1

Changes in Rheological Properties of Hard Cheese during its Ageing

  1. 1.
    0358664 - UT-L 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