Development of Texture Evaluation Model Based on Viscoelastic Testing Methods for Cheddar Cheese; チェダーチーズの粘弾性試験法に基づいた食感評価モデルの開発;
MORITA, Airi, ARAKI, Tetsuya, IKEGAMI, Shoma, OKAUE, Misako, SUMI, Masahiro, UEDA, Reiko, SAGARA, YasuyukiVolume:
16
Year:
2015
Language:
english
Journal:
Japan Journal of Food Engineering
DOI:
10.11301/jsfe.16.185
File:
PDF, 2.23 MB
english, 2015