Cheese rheology and texture
"This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological test methods. It then presents uniaxial testing and fracture mechanics, the theory and applications of linear viscoelastic methods (dynamic testing), and the nonl...
Saved in:
| Main Author | |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton ; London :
CRC Press, Taylor & Francis Group,
2025.
|
| Edition | Second edition. |
| Subjects | |
| Online Access | Full text |
| ISBN | 9781003298243 9781040262405 9781040262382 9781032287256 9781032287263 |
| Physical Description | 1 online zdroj |
Cover
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| 020 | |a 9781003298243 |q (ebk) | ||
| 020 | |a 9781040262405 |q (epub) | ||
| 020 | |a 9781040262382 | ||
| 020 | |z 9781032287256 |q (hbk) | ||
| 020 | |z 9781032287263 |q (pbk) | ||
| 035 | |a (OCoLC)1455341615 |z (OCoLC)1508815182 |z (OCoLC)1508832796 |z (OCoLC)1523715485 | ||
| 042 | |a pcc | ||
| 100 | 1 | |a Gunasekaran, Sundaram, |d 1957- |e author. | |
| 245 | 1 | 0 | |a Cheese rheology and texture / |c Sundaram Gunasekaran, M. Mehmet Ak, and David W. Everett. |
| 250 | |a Second edition. | ||
| 264 | 1 | |a Boca Raton ; |a London : |b CRC Press, Taylor & Francis Group, |c 2025. | |
| 264 | 4 | |c ©2025 | |
| 300 | |a 1 online zdroj | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a počítač |b c |2 rdamedia | ||
| 338 | |a online zdroj |b cr |2 rdacarrier | ||
| 504 | |a Obsahuje bibliografické odkazy a index. | ||
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 520 | |a "This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological test methods. It then presents uniaxial testing and fracture mechanics, the theory and applications of linear viscoelastic methods (dynamic testing), and the nonlinear viscoelasticity of cheeses. The book focuses on mechanics in its examination of cheese texture, while emphasizing measurement methods in its discussion of cheese meltability and stretchability. Finally, it addresses the effects of various factors, such as the composition and properties of milk, cheesemaking procedures, and post-manufacturing processes on the structure of cheese and the impact on functional properties"-- |c Provided by publisher. | ||
| 588 | |a Description based on print version record and CIP data provided by publisher. | ||
| 505 | 2 | |a Cheesemaking -- an overview -- Fundamental rheological methods -- Static rheological properties of cheese. | |
| 650 | 0 | |a Cheese |x Texture. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 776 | 0 | 8 | |i Print version: |a Gunasekaran, Sundaram, 1957- |t Cheese rheology and texture |b Second edition. |d Boca Raton ; London : CRC Press, Taylor & Francis Group, 2025 |z 9781032287256 |w (DLC) 2024032305 |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://www.taylorfrancis.com/books/9781003298243 |
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