Art
J-GLOBAL ID：200902291788710794   Reference number：03A0752655

Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese.

招待総説:チーズのレオロジーおよびテクスチャ特性を基礎にしたレビュー
Author (3)：
LUCEY J A

About LUCEY J A

(Univ. Wisconsin-Madison)

About Univ. Wisconsin-Madison

, 
JOHNSON M E

About JOHNSON M E

(Univ. Wisconsin-Madison)

About Univ. Wisconsin-Madison

, 
HORNE D S

About HORNE D S

(Charis Food Res., Ayr, GBR)

About Charis Food Res., Ayr, GBR


Material：
Journal of Dairy Science  (J Dairy Sci)

About Journal of Dairy Science


Volume： 86  Issue： 9  Page： 2725-2743  Publication year： Sep. 2003 
JST Material Number： C0282A  ISSN： 0022-0302  CODEN： JDSCAE  Document type： Article
Article type： 文献レビュー  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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technological review

About technological review

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Cheese 
(FJ12025C)

About Cheese

Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
総説

About 総説

, 
チーズ

About チーズ

, 
レオロジー

About レオロジー

, 
テクスチャ

About テクスチャ

, 
基礎

About 基礎

, 
レビュー

About レビュー


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