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2003, 1, ISBN 9781587160219, 437
Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and... 
Texture | Cheese | Fromage | Dairy Science | Rheology
Book
2009, Edible, ISBN 1861895232, 152 pages
Book
2018, 4e édition., ISBN 9782743023157, xxxii, 1001 pages
Book
1987, xx, 540
Book
2010, 1st Free Press hardcover ed., ISBN 1439153043, vi, 242
Book
Journal of Dairy Science, ISSN 0022-0302, 07/2018, Volume 101, Issue 7, pp. 5865 - 5877
Journal Article
Food Chemistry, ISSN 0308-8146, 11/2016, Volume 211, pp. 160 - 170
Journal Article