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.
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Библиографическая информация
Bitencevi zivilski dnevi
Выпуск
19
Нумерация страниц
p. 133-139
Другие темы
Propiedades reologicas; Propriete rheologique; Medicion; Productos lacteos; Analisis organoleptico
Язык
словенский
Примечание
Summaries (En, Sl)
5 tables; 9 ref.
ISBN Международный стандартный книжный номер
961-6333-00-3
Переведенный заголовок
Teksturne in reoloske lastnosti mleka in mlecnih proizvodov
Тип
Summary; Conference
Источник
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
Конференция
19th Food Technology Days '99 dedicated to Prof. F. Bitenc, Ljubljana (Slovenia), 10-11 Jun 1999
2000-08-15
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Поставщик данных
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