Acta Univ. Agric. Silvic. Mendelianae Brun. 2010, 58, 183-192

https://doi.org/10.11118/actaun201058040183
Published online 2014-09-15

Viscoelasticity of Edam cheese during its ripening

Šárka Nedomová

Ústav technologie potravin, Mendelova univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republika

Crossref Cited-by Linking

  • Vítová Eva, Mokáňová Radka, Babák Libor, Zemanová Jana, Sklenářová Kateřina: The changes of flavour and aroma active compounds content during production of Edam cheese. Acta Univ. Agric. Silvic. Mendelianae Brun. 2011, 59, 255. <https://doi.org/10.11118/actaun201159010255>
  • Nedomová Šárka: Evaluation of Brie cheese maturity from indentation test. Acta Univ. Agric. Silvic. Mendelianae Brun. 2010, 58, 281. <https://doi.org/10.11118/actaun201058050281>
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