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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书目信息
Bitencevi zivilski dnevi
期
19
页码
p. 133-139
其它主题
Propiedades reologicas; Propriete rheologique; Medicion; Productos lacteos; Analisis organoleptico
语言
斯洛文尼亚语
注释
Summaries (En, Sl)
5 tables; 9 ref.
ISBN
961-6333-00-3
翻译的标题
Teksturne in reoloske lastnosti mleka in mlecnih proizvodov
类型
Summary; Conference
来源
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
粮农组织大会
19th Food Technology Days '99 dedicated to Prof. F. Bitenc, Ljubljana (Slovenia), 10-11 Jun 1999
2000-08-15
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