TY - CHAP
T1 - Cheese: Structure, Rheology and Texture
AU - Fox, Patrick F.
AU - Guinee, Timothy P.
AU - Cogan, Timothy M.
AU - McSweeney, Paul L. H.
PY - 2017
Y1 - 2017
N2 - The rheology of cheese characterizes its deformation behaviour when subjected to stress or strain. Based on stress/strain behaviour, materials may be generally classified as ideal elastic solids, ideal viscous (Newtonian) liquids, or viscoelastic. Cheeses, like most...
AB - The rheology of cheese characterizes its deformation behaviour when subjected to stress or strain. Based on stress/strain behaviour, materials may be generally classified as ideal elastic solids, ideal viscous (Newtonian) liquids, or viscoelastic. Cheeses, like most...
UR - https://www.mendeley.com/catalogue/e9fefb8c-050b-3500-b2da-4d6d36dae452/
U2 - 10.1007/978-1-4899-7681-9_14
DO - 10.1007/978-1-4899-7681-9_14
M3 - Chapter
T3 - Fundamentals of Cheese Science
SP - 475
EP - 532
BT - Fundamentals of Cheese Science
ER -