Texture and rheologycal properties of milk and milk products
1999
Golc-Teger, S. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Zootecnical Dept.)
In food technology, judgements of the products by sensory assessment are as important as instrument measurement in quality evaluation. Structure determines both the texture (perception the senses) and measurement of the rheological properties of a food, the study of texture is often regarded as subjective rheology. In the article, the relationship between sensory evaluation of texture and rheology measurement for quality evaluation of milk and milk products is described.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
Bitencevi zivilski dnevi
الإصدار
19
ترقيم الصفحات
p. 133-139
مواضيع أخرى
Propiedades reologicas; Propriete rheologique; Medicion; Productos lacteos; Analisis organoleptico
اللغة
السلوفينية
ملاحظة
Summaries (En, Sl)
5 tables; 9 ref.
الرقم الدولي الموحد للكتاب (ردمك)
961-6333-00-3
العنوان المترجم
Teksturne in reoloske lastnosti mleka in mlecnih proizvodov
النوع
Summary; Conference
المصدر
Rheology of food. Proceedings of thematic survey of topics in food science and technology and nutrition for postgraduate students, Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept..- Ljubljana (Slovenia), 1999.- ISBN 961-6333-00-3
مؤتمر المنظمة
19th Food Technology Days '99 dedicated to Prof. F. Bitenc, Ljubljana (Slovenia), 10-11 Jun 1999
2000-08-15
AGRIS AP
مزود البيانات
إذا لاحظت أي معلومات غير صحيحة تتعلق بهذا السجل ، يرجى الاتصال بنا agris@fao.org
