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Conference Paper: A new method for measuring stretchability of low-fat mozzarella cheese

TitleA new method for measuring stretchability of low-fat mozzarella cheese
Authors
KeywordsCalcium
Composition Effects
Computer Software
Ph Effects
Proteins
Reliability
Tenacity
Textures
Toughness
Issue Date2002
Citation
Australian Journal Of Dairy Technology, 2002, v. 57 n. 2, p. 168 How to Cite?
AbstractA method for measurement of stretchability of low-fat mozzarella cheese was discussed. It was found that for same brand of cheese, the tenacity appeared to increase with decreased fat content and increased protein content. The analysis showed that the proposed method of testing stretchability of cheese can be objectively carried out with great reliability.
Persistent Identifierhttp://hdl.handle.net/10722/144339
ISSN
2012 Impact Factor: 0.415
2013 SCImago Journal Rankings: 0.203
References

 

DC FieldValueLanguage
dc.contributor.authorBhaskaracharya, RKen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:31Z-
dc.date.available2012-01-20T09:01:31Z-
dc.date.issued2002en_HK
dc.identifier.citationAustralian Journal Of Dairy Technology, 2002, v. 57 n. 2, p. 168en_HK
dc.identifier.issn0004-9433en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144339-
dc.description.abstractA method for measurement of stretchability of low-fat mozzarella cheese was discussed. It was found that for same brand of cheese, the tenacity appeared to increase with decreased fat content and increased protein content. The analysis showed that the proposed method of testing stretchability of cheese can be objectively carried out with great reliability.en_HK
dc.languageengen_US
dc.relation.ispartofAustralian Journal of Dairy Technologyen_HK
dc.subjectCalciumen_US
dc.subjectComposition Effectsen_US
dc.subjectComputer Softwareen_US
dc.subjectPh Effectsen_US
dc.subjectProteinsen_US
dc.subjectReliabilityen_US
dc.subjectTenacityen_US
dc.subjectTexturesen_US
dc.subjectToughnessen_US
dc.titleA new method for measuring stretchability of low-fat mozzarella cheeseen_HK
dc.typeConference_Paperen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0036054744en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0036054744&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume57en_HK
dc.identifier.issue2en_HK
dc.identifier.spage168en_HK
dc.identifier.epage168en_HK
dc.identifier.scopusauthoridBhaskaracharya, RK=6602907698en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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