Textural and rheological properties of Edam cheese during ripening
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F03%3A00095342" target="_blank" >RIV/62156489:43210/03:00095342 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Textural and rheological properties of Edam cheese during ripening
Original language description
The paper deals with study of the effect of the cheese ripening on the textural attributes of the Edam cheese.
Czech name
Texturní a reologické vlastnosti Eidamu během zrání
Czech description
Studie se zabývá vlivem zrání sýru na texturní vlastnosti Eidamu.
Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Proceedings of the 3rd International Symposium on Food Rheology and Structure
ISBN
3-905609-19-3
ISSN
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e-ISSN
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Number of pages
2
Pages from-to
561-562
Publisher name
Kerschensteiner Verlag GmbH
Place of publication
Zurich
Event location
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Event date
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Type of event by nationality
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UT code for WoS article
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