Changes in the force relaxation of Edam cheese during ripening
The present study was performed to determine the influence of fat content and ripening time on changes in the viscoelastic properties and, separately, in the viscous and elastic properties of Edam cheese, based namely on the results of a stress–relaxation test. In order to obtain some more detail in...
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| Format: | Article |
| Language: | English |
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Mendel University Press
2010-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
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| Online Access: | https://acta.mendelu.cz/58/5/0271/ |